Preheat oven to 400 F.
Combine sweet potato, Brussels sprouts, black pepper, and oil in a medium-sized bowl. Toss to coat. Spread evenly on a sheet pan and cook for 30 minutes, tossing once halfway through.
Cook pancetta in a medium-sized skillet over medium for 5-6 minutes, until crispy. Set aside.
Top oats evenly with roasted vegetables and pancetta. Drizzle tahini evenly overtop.
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