Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into bite-sized cubes and wrap the unpeeled beets in foil. Place both on a baking sheet and roast for about 15-20 minutes until golden and tender.

While the vegetables are roasting, combine ricotta with a pinch of salt and a squeeze of lemon juice in a medium bowl. Blend until creamy.

Whisk together tahini, fresh lemon juice, a touch of maple syrup, and water in a small bowl, adjusting consistency to your preference.

Slice the avocado in half, remove the pit, scoop it out, and drizzle lemon juice over the slices.

In a large serving bowl, layer the roasted beets, sweet potatoes, and greens. Arrange avocado slices on top and add dollops of whipped ricotta and drizzle with lemon-tahini.

Serve immediately or refrigerate components separately until ready to assemble.