Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, and pierce several times with a fork. Rub with olive oil and a pinch of salt. Place on a baking sheet and bake for 45-60 minutes, until tender.

While the potatoes bake, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened (3-4 minutes). Add the minced garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute more until fragrant.

Add the black beans and chickpeas to the skillet. Cook for 5-7 minutes, stirring and gently mashing some of the beans with a spoon. Remove from heat and stir in the fresh lime juice and chopped cilantro.

In a small bowl, whisk together the tahini, lemon juice, maple syrup, and garlic powder. Slowly add cold water, 1 tbsp at a time, whisking until you reach a smooth, pourable consistency.

Once the sweet potatoes are cooked, slice them open lengthwise and fluff the inside with a fork. Generously spoon the bean filling into each potato. Drizzle with the tahini sauce, garnish with extra cilantro, and serve immediately.