Kale Caesar Salad

Preheat oven to 425 degrees F.
On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
To make the dressing, combine all ingredients in a mason jar and shake. Taste and adjust the salt and pepper
Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan.