Preheat the oven to 425°F.

Rub the cut sides of the sweet potatoes with olive oil and season with salt. Place them cut side down on a baking sheet.

Roast the sweet potatoes for 30 to 40 minutes, depending on size, until very tender when pierced with a knife and deeply caramelized on the cut side. Start checking at 30 minutes.

While the sweet potatoes roast, combine the tomatoes or cherry tomatoes, red onion, parsley, lemon juice, olive oil, red wine vinegar, salt, and sumac if using in a bowl. Stir well and let the mixture sit at room temperature so the flavors can meld.

Place the cucumber in a bowl and toss with the salt. Let sit for 10 to 15 minutes to draw out excess moisture. Drain off the liquid, lightly rinse if desired, pat dry, then toss with the rice vinegar. Set aside.

On a second baking sheet, combine the chickpeas and thick cut red onion. Drizzle with olive oil and season with paprika, salt, and black pepper. Toss well to coat.

Roast the chickpeas and onion at 425°F for 20 to 30 minutes, stirring once halfway through, until the chickpeas are lightly crisp and the onion is tender and browned at the edges.

Near the end of cooking, melt the butter in a small saucepan over low heat. Add the miso, honey, and garlic. Whisk until smooth and combined. Warm for 30 seconds to 1 minute, just until blended. Do not boil.

When the sweet potatoes are done, turn them cut side up. Use a fork to gently poke holes into the flesh and lightly fluff the centers.

Spoon or brush the warm miso honey butter over each sweet potato half so it soaks into the flesh.

Top each sweet potato half with the roasted chickpeas and onions. Spoon over the tomato parsley salad and the cucumber mixture.

Finish with creamy Greek sauce and crumbled feta. Serve warm.