Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). On a large baking sheet, toss together the diced sweet potato with one tablespoon olive oil and spices. Bake until fork tender, about 35–40 minutes, flipping once or twice to prevent over-browning.

Remove from oven and drizzle with sesame oil, tossing gently to coat. Allow to cool slightly.

While the sweet potatoes are baking, place dressing ingredients in a bowl and whisk until creamy. Start with one-fourth cup water and add more until desired consistency is reached.

To assemble the salad, place baby kale into a large bowl. Add chickpeas, avocado, dried cranberries, red onion, and peanuts. Toss until evenly distributed.

Top with lemon-sesame dressing and sprinkle with additional peanuts.