Place sweet potato onto a non-stick baking tray, drizzle with sweet chilli sauce. bake for 40 minutes or until caramelised and soft, turning once; allow to cool. Transfer to a large serving bowl, add green onions, spinach, pepitas and chickpeas. Gently toss together.
In a medium bowl, whisk together lemon juice, peach mango yoghurt and coriander. Drizzle over the salad and serve immediately.
