Sweet potato & crispy chickpea caesar kale bowl

1. Preheat the oven to 400˚.
2. Dice sweet potatoes and toss with olive oil, salt, cinnamon, pepper, and paprika. Bake for 10 minutes.
3. While they’re baking, toss rinsed chickpeas with olive oil, salt, pepper, and paprika. After those 10 minutes, toss then on top of the sweet potatoes and leave them both in the oven for about 20 more minutes until the sweet potatoes are soft and the chickpeas are crispy.
4. While that’s roasting, prepare your chicken — I just used Trader Joe’s breaded chicken breasts and tossed it in the air fryer to get it nice and crispy.
5. Serve with kale, dressing, and avocado.