Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Arrange the sweet potatoes and beets on one side of the baking sheet. Drizzle with half of the olive oil, and season with salt and pepper. Toss to coat evenly.
3. Place the chickpeas on the other side of the baking sheet. Drizzle with the remaining olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until chickpeas are evenly coated in the spices.
4. Roast the vegetables and chickpeas in the oven for 30–35 minutes, or until the sweet potatoes and beets are tender and the chickpeas are crispy. Flip halfway through to ensure even roasting.

Step 2: Prepare the Green Goddess Dressing

1. In a blender or food processor, combine the avocado, Greek yogurt, parsley, basil, cilantro, garlic, lemon juice, and olive oil.
2. Blend until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
3. Season with salt and pepper to taste, and blend once more to combine. Set aside.

Step 3: Assemble the Buddha Bowl

1. In each bowl, start with a base of mixed greens.
2. Top the greens with portions of roasted sweet potato, beets, and chickpeas.
3. Drizzle with the Green Goddess dressing just before serving, or serve the dressing on the side for dipping.