Preheat oven to 400 F.

Pierce the skin of each sweet potato multiple times to allow steam to escape.

Place sweet potatoes on baking sheet and bake for 45 minutes - 1 hour.

Meanwhile, heat 1 tablespoon of coconut oil over medium high heat. Add green onions and garlic. Cook for about 3-5 minutes then add the chickpeas and cook on low heat until tender.

In a separate pan, lightly saute the asparagus in the remaining coconut oil.

For the sauce to top the sweet potato, blend together the almonds, water, maple syrup, soy sauce and lemon juice. Blend to your desired thickness, adding more water if desired. Salt and pepper to taste.

When the potatoes are cooked throughout, slice lengthwise and open to create a pocket for all your tasty stuffing. Fill each sweet potato with the chickpea mixture then top with hemp hearts and almond sauce.

Serve with asparagus.

Enjoy!