Rub the sweet potatoes lightly with olive oil, then wrap each individually in aluminum foil. Bake for about 60 minutes, or until tender (a knife should glide easily into the center without resistance).
Meanwhile, add the 1 ½ tablespoons olive oil to a medium skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli and cook for about 3 to 5 minutes, until crisp tender. Remove from the heat and stir in the chickpeas, salt and pepper.
For the dressing:
Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add additional milk to smoothen the dressing if needed (or to thin it out to your liking).
To serve:
Slice the sweet potatoes in half lengthwise. Sprinkle each with some salt and pepper, then top with some of the filling and a generous amount of the dressing.
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