Preheat oven to 425 degrees F.
Rub both potato halves with 1 teaspoon olive oil and place cut side down on a baking sheet. Roast 25 minutes or until fork tender.
When cool enough to handle, turn potato halves cut-side up. Use a fork to gently mash, being careful to not tear the skins.
To a mixing bowl, add chickpeas, cucumbers, parsley, lemon juice, Season with salt, to taste. Set aside.
To a small bowl, add white miso paste, tahini, 1 teaspoon lemon juice, and 2 tablespoons water. Whisk until consistency is smooth.
Heat a large skillet over medium high heat. Add 1 teaspoon olive oil. When oil is hot, add gai lan and 1/4 cup water. Sauce until slightly wilted. Season to taste with salt and pepper.
To serve, spread miso/tahini mixture onto plates then top each with two halves of sweet potatoes. Stuff with gai lan then add a layer of chickpea salad.
Sprinkle with sesame seeds and Aleppo pepper flakes. Serve warm.