preheat oven to 200°c/180°c fan forced.
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.
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