Roast sweet potato.
Make hummus: Combine chickpeas, lemon juice, water, cumin, garlic, tahini, salt, and pepper.
Make carrot salad: Combine carrots, capers, walnuts, and mixed seeds.
Make vinaigrette: Whisk together olive oil, apple cider vinegar, toasted sesame oil, garlic, smoked paprika, and sumac.
Assemble the dish by topping the roast sweet potato with hummus and carrot salad, then drizzle with vinaigrette.
