Vegan Caesar Salads with Roasted Chickpeas & Sweet Potatoes

1. **For the Vegan Caesar dressing:** Soak the cashews for at least an hour. Drain the water, then add the soaked cashews to a blender along with 1 1/4 cup water, 2 tbsp fresh lemon juice, 2 tbsp capers, 2 tbsp water from capers jar, 2 tbsp Dijon mustard, 2 tbsp vegan Mayo, 2 peeled garlic cloves, 2 tbsp nutritional yeast, and a sprinkle of salt & pepper. Blend until completely smooth and creamy.
2. **For the Sweet Potatoes:** Preheat your oven to 425F (220C). Cut 2 large sweet potatoes into cubes. Coat them with 2 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and bake for 30 minutes, or until tender and slightly caramelized.
3. **For the Chickpeas:** While the sweet potatoes are baking, drain and thoroughly pat dry 1 can of chickpeas. In a bowl, coat the chickpeas with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp cayenne, salt, and pepper. Spread them on a separate baking sheet and bake at 425F (220C) for 15 minutes, until crispy.
4. **Assemble the Salad:** Combine your favorite salad greens (not listed but implied) with the roasted sweet potatoes, roasted chickpeas, and slices of fresh avocado. Drizzle generously with the homemade vegan Caesar dressing and toss to combine. Serve immediately.