Preheat oven to 375 degrees F. Meanwhile, using a fork, poke holes all over sweet potatoes. Rub with olive oil and salt, then place on a baking tray and place in the oven for 45 minutes.
Place brussels sprouts on a parchment lined baking sheet and drizzle with olive oil, salt, and pepper. Place in oven for 30 minutes (pop into oven when sweet potatoes have 30 mins left).
Season diced chicken with salt and pepper, then cook in a cast iron pan over medium high heat.
While chicken is cooking, set a small saucepan to medium heat and add blueberries and pomegranate arils. cook for 5-8 minutes, stirring occasionally until fruit begins to break down. Then, add the garlic, balsamic vinegar, coconut aminos, sesame oil and chili flakes and cook for 2-3 minutes longer.
When the chicken is cooked through, combine in the pan with the blueberry pomegranate sauce to coat.
When sweet potatoes and brussels sprouts are finished, remove from oven. Cut a slit in each sweet potato and stuff with chicken, brussels sprouts, tahini drizzle, parsley and pomegranate arils.