Sweet Potatoes: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse and scrub sweet potatoes. Cut in half lengthwise. Drizzle olive oil on the cut side, and use each half to rub the olive oil in. Sprinkle both sides with salt. Flip over so that the cut side is down. Bake for 30-35 minutes until golden and caramelized.
While the sweet potatoes are baking, prepare the toppings. Heat olive oil in a medium pan over medium heat. Add bell peppers and cook for 2 minutes. Add chickpeas, paprika, and season with salt and pepper. Cook for 6 minutes, stirring occasionally.
Vegan Tahini Dressing: Mix tahini paste, lemon juice, maple syrup, and salt. Add water to thin the mixture as needed, 1 tbsp at a time.
Once the sweet potatoes are done baking, remove them from oven and let cool for 5 minutes. Use a fork to mash the inside of each sweet potato half and push the contents to the side to make room for the toppings in the middle.
Top each sweet potato half with the chickpea-pepper mixture, pomegranate seeds, and pistachios. Drizzle with the lemon tahini dressing.
Garnish with parsley. Serve warm.