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Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potatoes into bite-sized pieces. Arrange on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until tender.
Heat olive oil in a non-stick skillet for 1 minute. Add the onion and saute for 3-4 minutes or until softened. Add the chickpeas, garlic, cumin, oregano, cayenne, and salsa. Saute until liquid from salsa has cooked off and thickened, about 5-7 minutes. Season with salt and black pepper to taste.
Add raw cashews to a bowl and cover with boiling water. Let sit for 10 minutes to soften then drain. Add to a blender cup with the rest of the dressing ingredients puree until smooth.
Add lettuce to serving bowls and top with the chickpeas, roasted sweet potatoes, and desired add-ins. Drizzle with the creamy vegan taco dressing and serve!