For the Avocado yogurt dressing, blend 1/2 cup almond milk yogurt, 1/2 avocado, 1 garlic clove, juice of 1/2 lime, sea salt & pepper. Bake sweet potato cubes on 350F for 30min or until crispy. To assemble, take almond flour tortillas, add the baked cubed sweet potatoes, chickpeas, red onion, tomatoes, cilantro, and top with the avocado yogurt dressing.
