Preheat oven to 210°C (410°F).
Cut the sweet potatoes in half, lengthwise and place them on a baking sheet with parchment paper.
Drizzle potatoes with some oil and rub the oil into potatoes. Sprinkle each potato with a pinch of salt.
Flip the flesh side down and bake for 35 minutes, until fork tender.
In a high-speed blender, add sunflower seeds, water, ground turmeric, curry powder, white miso paste, white wine vinegar. Salt and black pepper to taste. Blend until you have a smooth mixture.
Add finely chopped red onion, diced bell pepper, and cooked chickpeas into a mixture and stir until combined.
Place baked potatoes to a serving plate and lightly mash the cooked insides, with a fork.
Spoon the filling into the potatoes and garnish with some chopped parsley (optional).