Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.

Slice the sweet potatoes in half lengthwise, and then slice the halves lengthwise again. Slice into thin slices and add to one of the baking sheets.

Trim the ends off the Brussels sprouts and remove any browned outer leaves. Slice into thin slices to shred and add to another baking sheet.

Drain and rinse the chickpeas and dry well. Discard any of the outer shells that came off when rinsing and drying and add chickpeas to the 3rd baking sheet.

Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Bake for 30 minutes, tossing halfway through.

Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake for 30 minutes, tossing halfway through.

Toss the chickpeas with 2 tablespoons of olive oil, ½ teaspoon paprika, salt, and pepper. Bake for 30 minutes, tossing halfway through.

While the vegetables are in the oven, prepare the dressing. Add all dressing ingredients to a large mason jar and shake vigorously to mix.

Remove the stems from the kale and roughly chop. Toss the kale with half of the dressing, massaging it gently to break down the kale.

Add the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add cranberries, sunflower seeds, and crumbled goat cheese. Add the remaining dressing and toss.