Preheat oven to 375 degrees F. Prick sweet potatoes with fork and bake for about 50-55 minutes, or until tender. Cool for 5 minutes, cut in half lengthwise.
Make crispy chickpeas while potatoes are cooking! Drain chickpeas, then toss in a bowl with 1/2 Tbsp. olive oil, 1/2 tsp. salt, and sprinkle of cumin & black pepper. Spread on baking sheet and cook for 30 min, or until crisp.
Saute spinach for a few minutes with olive oil, salt & pepper.
Top sweet potato halves with spinach and chickpeas, and top with a spoonful of Sasya Peanut Coconut Dip on one half, Greek Yogurt on other half, and sprinkle of salt & pepper flakes.
