• Preheat oven to 400 degrees.
• Peel and chop sweet potatoes into 1 inch cubes.
  2 Sweet Potatoes
• Add to a sheet pan and drizzle with olive oil.
  2 tablespoons Olive Oil
• In a small bowl, mix together, cumin, paprika, garlic power, onion powder, chili powder, salt and pepper.
  2 teaspoons Cumin, 1 1/2 teaspoons Paprika, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/4 teaspoon Chili Powder, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
• Sprinkle about 2/3's of the seasoning mixture over the sweet potatoes and stir together.
• Bake in the oven for 15 minutes.
• While the sweet potatoes roast, drain and rinse the chickpeas.
  1 can Chickpeas
• After the 15 minutes are up, add the chickpeas to the sheet pan, sprinkle with the remaining seasoning mixture and stir using a spatula.
• Place bake in the oven for another 15 minutes.
• Add the kale to a large bowl. Drizzle in about 3 tablespoons of dressing. Gently massage the dressing into the kale and let sit while the potatoes and chickpeas finish roasting.
  1 bag Chopped Kale
• When the sweet potatoes are done and fork-tender, let them cool slightly.
• To prepare the salad, add the sweet potatoes and chickpeas to the kale. Cut up the avocado and add to the top of the salad.
  1 Avocado
• Sprinkle in the dried cranberries and the pepita seeds.
  1/2 cup Dried Cranberries, 1/2 cup Pepita Seeds
• Serve immediately and enjoy!

Honey Mustard Dressing:

• In a mason jar, combine olive oil, honey, dijon mustard, the grated garlic, apple cider vinegar, salt, and pepper.
  1/3 cup Olive Oil, 3 tablespoons Honey, 3 tablespoons Dijon Mustard, 1 Garlic Clove, 1 tablespoon Apple Cider Vinegar, Salt and Pepper
• Shake to combine.
• Store in the fridge for about a week. The dressing might separate while it sets so be sure to give it a good shake before serving!