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Preheat the oven to 220ºC.
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
Peel and slice the onion and set aside.
Add the chickpeas to the other half of the baking sheet.
In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
Lightly dress the sweet potatoes and chickpeas with some of the dressing before placing on a baking tray. Keep the chickpeas and sweet potatoes separated as much as possible.
Make some room on the baking tray and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
Place the greens and diced avocado in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
Add the parsley, coriander, and remaining dressing and toss to combine.