Preheat the oven to 400°F (200°C).

Peel and cube the sweet potatoes into bite-sized pieces. Toss them with a bit of olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.

Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup (optional), minced garlic, and water until smooth. Season with salt and pepper to taste.

Slice the avocado and crumble the feta cheese.

In a large bowl, combine the arugula with roasted sweet potatoes.

Add the avocado slices, crumbled feta, and pumpkin seeds.

Drizzle the tahini dressing evenly over the salad.

Squeeze fresh lemon juice on top and season with an extra pinch of salt and pepper.

Toss gently and serve immediately or chill for later.