Preheat oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, combine 1 teaspoon each ground coriander, smoked paprika, garlic powder, and onion powder, ½ teaspoon salt, and ¼ teaspoon each cinnamon, turmeric, and black pepper. Whisk together. Zest ½ orange across the top.

Place your sweet potato wedges into a large bowl and drizzle 1 ½ tablespoons olive oil across. Toss to coat all the sides. Then, add the spice mixture and toss to toast all the potatoes.

Place them onto the tray in a single layer and bake for 25-30 minutes, flipping halfway, until a fork easily pierces through. Brush 1-2 tablespoons of maple syrup lightly across the top if desired.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon vegan butter. Once heated, add the chickpeas. Cook for 5–7 minutes, stirring occasionally, until they begin to lightly crisp.

In a small bowl combine, 1 teaspoon each ground cumin and smoked paprika, ½ teaspoon each turmeric, garlic powder, and salt, ¼ teaspoon black pepper, and optional ⅛ teaspoon red pepper flakes. Whisk together. Pour the mixture over the chickpeas after crisping up and stir together. Cook for another 2–3 minutes, stirring occasionally, until fragrant and lightly blistered.

In a small bowl, whisk together ¼ cup tahini, 1 tablespoon each vegan butter and lemon juice, and ¼ teaspoon each salt and garlic powder. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and pourable.

To serve, place half the sweet potatoes on a plate and then half of the chickpeas. Pour desired amount of tahini sauce over top. Add fresh chopped herbs and more lemon or orange juice and/or zest as desired. Sprinkle red pepper flakes or hot sauce over the top if desired.