In a food processor, combine chickpeas, tahini, kefir, lemon juice, honey, paprika, salt and cayenne pepper; blend until smooth. If too thick, add warm water, 1 tbsp (15 mL) at a time, until thick yet pourable consistency; set aside.
In a large bowl, combine sweet potatoes and onion with 4 tsp (20 mL) of the oil and the spice blend; toss to coat. Spread in an even layer on a large rimmed and parchment-paper-lined baking sheet. Bake in a preheated 400°F (200°C) oven for 15 minutes.
In same bowl, combine broccoli with remaining oil. Add to sweet potato mixture and continue baking, stirring occasionally, until vegetables are tender and slightly charred, 20 to 25 minutes.
In another large bowl, combine spinach and radicchio. Add ⅓ cup (75 mL) of the dressing, tossing to coat. Divide among serving bowls; top with sweet potato mixture. Drizzle each with a spoonful more of the dressing. Garnish with shoots and sprinkle with feta.
Per Serving: 285 calories, 9 g protein, 11 g fat (6 g saturated fat), 42 g carbohydrates, 8 g fibre, 12 mg cholesterol, 373 mg sodium