Preheat the oven to 425° F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.

Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.

While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large-rimmed dish, lightly drizzle with olive oil or water and massage for one minute.

Add the sweet potatoes, chickpeas, diced avocado, and chopped walnuts to the bowl with the kale and romaine.

Make the dressing: Add all dressing ingredients to a blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.

Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.

Top with a sprinkle of parmesan cheese if desired.

Serve cold or at room temperature and enjoy!