Vegan Kale Caesar Salad with Avocado & Roasted Sweet Potato

1. Preheat oven to 425 degrees Fahrenheit (220°C).
2. Roast a quarter of a large sweet potato for 25 minutes until tender and slightly caramelized.
3. While the sweet potato roasts, wash and cut a big bunch of kale into thin strips.
4. Place the cut kale in a bowl and massage it with a generous amount of avocado oil until softened.
5. Slice half an avocado.
6. Once the sweet potato is roasted, let it cool slightly and then add it to the bowl with the massaged kale.
7. Add the sliced avocado.
8. Drizzle with vegan Caesar dressing (the post specifies @minimalistbaker Caesar dressing).
9. Top with hemp seeds before serving.