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Preheat oven to 425F.
Add cubed sweet potatoes to a large bowl.
Toss with the avocado oil, garlic powder, onion powder, cumin, paprika, salt and pepper.
Spread onto a large baking sheet in a single layer and bake for 35 minutes, flipping at the halfway point, until crispy and golden.
While the potatoes are in the oven, make the dressing.
In a small blender, add the tahini, lemon juice, maple syrup, garlic, s&p.
Blend until smooth.
If it’s thick, add the water to thin.
Set aside.
Once the potatoes come out of the oven, add the kale, cooked brown rice, parsley, cranberries, and feta.
Pour dressing on top and toss to coat well.
Serve and enjoy!