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Preheat the oven to 425.
Drizzle 1 tbsp of avocado oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down. Drizzle the tops with a little more oil. Place them in the oven for about 20 minutes.
While the sweet potatoes roast, prepare the tomatoes and the chickpeas. Add the tomatoes to one bowl with ½ tbsp oil, honey, salt and pepper. Toss to combine and set aside. Add the chickpeas to another bowl with the remaining oil, salt and Italian seasoning. Toss to combine and set aside.
After 20 minutes, remove the sweet potatoes from the oven, flip them over and place them to one side. Add the chickpeas to the middle and spread them out, then add the tomatoes next to the chickpeas and spread them out. Return the sheet pan to the oven for another 15-18 minutes, until the sweet potatoes are tender.
While everything roasts, make the tahini. Add the tahini and balsamic to a small bowl, mix to combine. Set aside.
Remove the sheet pan from the oven, then gently smash each sweet potato to create a large cavity. Divide the mozzarella balls evenly divided between the potatoes. Place a few pieces of basil on top, then place back in the oven for 4 minutes, until the cheese is melted.
Serve the sweet potatoes topped with the tahini and extra chopped basil.