Lay the cubed sweet potatoes on a sheet pan in a single layer. Drizzle lightly with olive oil.
Roast the sweet potatoes just until tender, 10 minutes or so.
Mix together the chili powder, coriander, cumin, and kosher salt.
Remove the sweet potatoes from the oven and distribute the chili powder mixture over the top of the sweet potatoes. Gently toss and allow the sweet potatoes to cool.
Toss the cooled sweet potatoes with the quinoa, chickpeas, red cabbage, and mint.
Lay the greens on a large plate and spoon the sweet potato mixture over the top.
Drizzle with the dressing.
Garnish with the feta cheese and green onions.
Dressing
Mix together the lime juice and honey.
Whisk in the olive oil.
Season with kosher salt.
Notes
Serve this dish salad bar style with all the ingredients laid out individually. This is a fun alternative so everyone can customize their salad to their liking.