Preheat oven to 425F. Spiralize sweet potatoes into long noodles.* Toss noodles with olive oil, salt, sumac, black pepper, and garlic powder. Place on a baking sheet and bake for 18-22 mins, until tender.

Toss chickpeas with olive oil and zaatar. Cut cherry tomatoes in half and toss with olive oil and salt. Place the chickpeas and tomatoes on a baking sheet and bake for 20-25 mins. You can bake the sweet potato noodles, chickpeas, and tomatoes simultaneously.

Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, water, and salt. Set aside.

Place the pine nuts on a baking sheet and put them in the oven to toast for 5-10 mins, careful not to burn them. Set aside for topping.

Toss baked sweet potato noodles with chopped cilantro, some of the tahini sauce, and broiled tomatoes. Top with zaatar roasted chickpeas and toasted pine nuts. Serve with extra tahini sauce on the side. Enjoy!