Simple Sweet Potato & Chickpea Salad with Sriracha Tahini Dressing

1. Boil the purple sweet potatoes for about 15 minutes until tender. 
2. Steam the carrots for 5 minutes until crisp-tender. 
3. In a large bowl, combine the boiled sweet potatoes, steamed carrots, avocado, tomatoes, green onion, chickpeas, and mixed greens.
4. For the dressing, mix equal parts water and tahini (e.g., 2 tablespoons each) with a couple of drops of sriracha.
5. Drizzle the dressing over the salad and serve immediately.