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Preheat oven to 400°F.
Wash sweet potatoes, keeping the skin on. Pat dry and pierce with a fork around the sides. Place on a baking tray and bake for about 45 minutes, or more if needed, until insides are soft.
While potatoes are baking, drain chickpeas and place in a bowl. Coat the chickpeas with the sriracha, maple syrup and garlic powder. Add to a parchment-lined baking sheet.
Remove sweet potatoes from oven and set aside to cool.
Lower oven temperature to 375°F and place chickpeas in the oven. Roast chickpeas for about 30 minutes, stirring once or twice throughout. Feel free to add more sriracha and/or maple syrup if you would like.
Heat vegan baked beans either on the stove or in the microwave and set aside.
Once the chickpeas are done roasting, remove them from the oven. Slice open the sweet potatoes and fill one with the roasted chickpeas and the other with baked beans. Top with freshly-ground black pepper, salt and hemp seeds if desired.
Enjoy!