Peel the sweet potato and cut into 1-inch cubes. Arrange on a baking sheet and drizzle with 1 tablespoon of the oil; sprinkle with ¼-teaspoon of the salt. Bake until golden brown, about 30 minutes, turning halfway through.
Remove from oven, sprinkle with chile powder; allow to cool.
In a small bowl, whisk the remaining oil, the lime juice, honey and remaining salt and the pepper.
Place greens in a large bowl. Add cheese, pepitas, avocado and roasted sweet potato cubes.
Pour the dressing over the salad; toss to coat. Serve immediately.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-potato-avocado-salad/