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PdfPreheat to 375°F. Line 2 sheet pans with parchment.
Sheet Pan 1: Toss sweet potatoes + carrots with 1 Tbsp EVOO, salt, pepper. Single layer. In the oven first. Roast 40–45 min, flip at 20.
Sheet Pan 2: Toss broccoli, cauliflower, peppers, cherry tomatoes with 1 Tbsp EVOO, salt, pepper. Put in ~10 min after Pan 1 so both finish together. Roast 30–35 min, flip at 15.
Sear/Sauté, Med-High: Heat 3 Tbsp EVOO. Add ginger, garlic paste, green onion whites. Sauté 2 min until fragrant.
Add curry powder + cinnamon. Stir 1 min to bloom — should smell toasty.
Add mushrooms. Cook 4–5 min until they release liquid and start to brown.
Add chickpeas + nut milk. Bring to gentle simmer, 15 min until sauce thickens and coats a spoon.
Add zucchini. Simmer 5 min — tender but not mushy.
Kill heat. Fold in spinach + jalapeño. Residual heat wilts spinach in ~1 min.
Gently toss avocado, greens, green onions, cherry tomatoes, EVOO, lime, salt. Set aside.
Ladle curry into bowls. Top with roasted veg from both pans. Avocado salad alongside.
Squeeze lime juice over curry. Top with cilantro + green onion greens.