Peel and dice the sweet potato into small pieces, then toss with a bit of avocado oil and your favorite seasonings if using. Spread evenly on a parchment-lined baking tray and roast for around 30 minutes until tender.
Combine parsley, spinach, basil, dairy-free yogurt, lemon juice, garlic, filtered water, and salt in a blender or food processor and blend until smooth and creamy.
In a large bowl, assemble the salad greens, chopped red cabbage, sliced cucumbers, roasted sweet potatoes, pumpkin seeds, avocado halves, and radish slices.
Pour the green goddess dressing over the top of the bowl and mix gently to combine before serving.
