Preheat the oven to 425, line 2 sheet pans with parchment paper and set aside.
Add sweet potato and leeks to a sheet pan, drizzle with 1⁄2 tbsp olive oil, oregano, salt, and pepper. Toss to combine. Place in the oven for 15 mins.
While sweet potatoes roast, prep the chickpeas. Add chickpeas to a bowl with the olive oil, salt, pepper, and onion granules. Toss to combine. Place on sheet pan, spread out and roast for 15-18 minutes, until browned.
Remove the sweet potatoes and leeks from the oven, add asparagus and remaining 1/2 tbsp olive oil plus a pinch of salt. Gently toss and place back in the oven for another 15-17 minutes until veggies are fully cooked.
While the veggies roast, make whipped avocado. Add avocado, greek yogurt, lemon juice, basil, salt and pepper to a blender or food processor. Process until smooth. Set aside.
Spread the avocado whip onto a plate, top with the arugula, sweet potato and asparagus mix, chickpeas, ricotta salada, pistachios and mint. Drizzle with honey if using.