Smoky roasted sweet potatoes and chickpeas meet a crisp kale–romaine mix, all cloaked in a luxuriously creamy, “cheesy” jalapeño-cashew dressing with a satisfying tortilla crunch.
Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Add the cubed sweet potatoes and chickpeas to the baking sheet; toss with avocado oil, smoked paprika, chili powder, and sea salt.
Roast for 20–25 minutes, tossing halfway, until the sweet potatoes are tender when pierced with a fork.
Meanwhile, prepare the Cheesy Jalapeño Cashew Dressing and set aside.
Place the chopped kale in a large mixing bowl and massage with a little additional avocado oil to soften; add the chopped romaine and toss to combine.
Reserve 1/4 of the roasted sweet potatoes and chickpeas for topping; add the remaining roasted vegetables to the greens and toss with 3/4 cup (180 ml) dressing, adjusting to taste.
Transfer the salad to a serving dish, top with the reserved sweet potatoes and chickpeas, garnish with crushed tortilla chips and sliced avocado (optional), and serve.
Best enjoyed immediately; leftovers keep 1–2 days refrigerated.