Dressing:
Preheat oven to 200.
Place chopped sweet potato, broccoli, chickpeas, and chopped red onion on a sheet pan.
Drizzle with oil and season with smoked paprika, onion powder, garlic powder, salt, and pepper.
Bake for about 30 minutes until everything is soft.
Broil for a couple minutes to get everything crispy.
Assemble the dressing by combining ⅓ cup tahini, 1 tbsp Dijon mustard, juice of ½ lemon, 1 tbsp honey, 3 tbsp water, and a sprinkle of salt, pepper, and garlic powder.
Add a little bit of everything to a bowl and top with ½ avocado and a couple tablespoons of the dressing.
