Peel and cut sweet potato into 1 inch cubes
Drain and rinse chickpeas
Coat chickpeas and sweet potatoes with cornstarch, smoked paprika, onion powder, garlic powder, and kosher salt
Roast seasoned chickpeas and sweet potatoes in the oven until crispy
Remove core from green cabbage and shred
Blend together yogurt, avocado, jalapeño, lime juice and zest, scallions, dijon mustard, sesame oil, garlic, and cilantro to make the cilantro jalapeño sauce
Toss shredded cabbage with the cilantro jalapeño dressing
Top the slaw with roasted sweet potatoes and chickpeas
Serve over rice and drizzle with additional dressing
