Cut the sweet potatoes in 1-inch slices, then cut them into semi circles.
In a bowl, drizzle over the potatoes olive oil, sprinkle the garlic powder, paprika, salt, and pepper. On a baking tray, pour the sweet potatoes. Roast for 20-25 minutes. or until the potatoes are golden.
While the potatoes are roasting, pull the kale leaves off from the stems and finely slice, dress with the orange, 1 tbsp of olive oil, salt & pepper.
Combine all the ingredients for the dijonnaise in a blender or bowl and mix until combined.
To assemble, layer dijonnaise on the base then layer on crispy potatoes. Place a handful of kale on top. Sprinkle over the toasted pumpkin seeds, shaved almonds, and cranberries. Drizzle the dressing on top.