In prep bowl, combine all ingredients for tikka masala spice blend. Set aside.

In large pan over medium heat, heat olive oil. Add onion and sauté 5-7 minutes, until softened and golden brown.

Stir in garlic and ginger and cook 1-2 minutes until fragrant.

Add cubed sweet potato and cook for about 5 minutes, stirring occasionally.

Add tikka masala spice blend and sunflower butter. Stir together to combine and coat sweet potato and cook 1-2 minutes. Add drained chickpeas and mix well.

To pan, add diced tomatoes, coconut milk and agave nectar. Stir well to combine and coat. Bring mixture to simmer; reduce heat and cook 20-25 minutes, until sweet potatoes are tender and sauce has thickened.

Garnish with cilantro and fresh lime. Serve with cooked rice, cauliflower rice or naan.