Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Peel and dice 2 small sweet potatoes. Transfer to the baking sheet and cover in 1/4 cup olive oil, 1 tsp cumin, 1 tsp garlic powder and 1 tsp salt. Toss to coat and spread out onto the tray.
Slice your halloumi into 1-2cm thick planks. Make room on one side of the tray and place the halloumi planks beside the diced sweet potato. Drizzle with a little more olive oil and use your hands to rub it into both sides.
Bake for 30 minutes, or until the sweet potato is completely soft and the halloumi has brown spots all over. Keep an eye on the halloumi in the last 5 minutes of cook time. If it looks puffy, or is starting to develop a brown crust all over, remove and set aside while the potato finishes roasting.
While that bakes, make your chipotle-lime dressing. Then prep the remaining toppings. Chop, wash and dry 1/2 bunch of kale and 1 romaine heart. Dice 1 green apple and chop enough cilantro to fill 1/3 cup. Set aside until ready to assemble. Cover the apple with a little lime or lemon juice to prevent browning. Remove tray from oven and let the sweet potato cool while you cut the halloumi into bite-sized squares. When both are cool to the touch you can put it all together!
To assemble, add a few table spoons of the dressing to the bottom of a large bowl. Add the kale, romaine, sweet potato, halloumi, apple and cilantro. Toss to mix, adding more dressing as you go until everything is lightly coated. Finish with crushed tortilla chips and enjoy!
