Preheat the oven to 210 degrees celsius. First, place the sweet potato onto a baking sheet. Add ⅓ of the oil and spices and toss onto the sweet potato to coat evenly. As soon as the oven is heated, place the sweet potato on the middle rack of your oven. The sweet potato will need to bake for 25 minutes or until caramelised on the outside and soft on the inside.
Place the non-starchy vegetables onto another baking sheet. Likewise add ⅓ of the oil and spices and toss to coat evenly. 5 minutes after adding the sweet potato, add the non-starchy veggies to the top rack of your oven.
Add the dried chickpeas to another baking sheet and add the rest of the oil and spices. Add the chickpeas to the bottom rack of the oven at the same time as the non-starchy veggies. Both the veggies and chickpeas will need to bake for 20 minutes. (Meaning, you will remove the sweet potato, veggies and chickpeas at the same time!).
10 minutes after adding the non-starchy veggies and the chickpeas, I like to swop the veggies and sweet potato, so that they can cook evenly.
While everything is baking, prepare the tahini dressing. Add the tahini to a bowl and add the lemon juice. Whisk until the lemon juice is incorporated into the tahini. Then, add the water and whisk again. Lastly, add the maple syrup.
After the sweet potatoes have baked for 25 minutes and the veggies and chickpeas have baked for 20 minutes, remove everything from the oven.