For the Salad Base:

• 2 medium sweet potatoes, peeled and cut into thick wedges

• 1 tablespoon olive oil

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry

• 1 teaspoon garlic powder

• 1/2 teaspoon cumin

• 5 cups baby spinach or mixed spring greens

• 1 ripe avocado, sliced

• 1 tablespoon freshly chopped parsley (for garnish)

For the Green Goddess Dressing:

• 1/2 cup plain Greek yogurt (or use a dairy-free alternative for vegan)

• 1/2 avocado

• 1/4 cup fresh basil leaves

• 2 tablespoons fresh chives

• 1 tablespoon fresh tarragon (optional but classic)

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 small garlic clove

• Salt and pepper to taste

• 1–2 tablespoons water (to thin, as needed)