Vegan Caesar Salad Meal Prep with Roasted Sweet Potatoes and Chickpeas

1. **Prepare the Vegan Caesar Dressing:** Soak the cashews for at least an hour. Drain the water from the cashews, then add the soaked cashews, 1 1/4 cup water, lemon juice, capers, water from capers jar, Dijon mustard, vegan mayo, peeled garlic cloves, nutritional yeast, salt, and pepper to a blender. Blend until smooth.
2. **Prepare the Sweet Potatoes:** Preheat your oven to 425°F (218°C). Cut the 2 large sweet potatoes into cubes. In a bowl, coat the sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. **Prepare the Chickpeas:** Drain and thoroughly pat dry 1 can of chickpeas. In a separate bowl, coat the chickpeas with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, salt, and pepper. Spread them evenly on a baking sheet.
4. **Bake:** Bake the sweet potatoes at 425°F (218°C) for 30 minutes. Bake the chickpeas at 425°F (218°C) for 15 minutes. (You can bake them concurrently if you have oven space).
5. **Assemble the Salad:** Once cooled, combine the roasted sweet potatoes and chickpeas with your choice of greens. Drizzle generously with the prepared vegan Caesar dressing and add sliced avocado to each serving.