Preheat oven to 425 F. Cut sweet potatoes in half, lightly brush the outside and top of cut sweet potatoes in non-stick spray or butter. Place sweet potatoes on 2 baking sheets and stick in the oven for 30-45 minutes. Drain and rinse your chickpeas. Drizzle with olive oil or spray baking sheet with non-stick spray. Place chickpeas on baking sheet and sprinkle with salt, pepper and garlic powder. Bake chickpeas for 20 minutes. Cut your green beans into about 1 inch pieces. In pan sauté your spinach, kale and green beans in 1tbsp olive oil and minced garlic for about 10 minutes. After 30-45 minutes take sweet potatoes out the oven. Fluff the inside using a fork. Stuff sweet potatoes with about 2 tbsp of green bean spinach filling. Add chickpeas, red pepper flakes to sweet potatoes and then drizzle with tahini!