Preheat the oven to 200°C (392°F).

Toss the diced sweet potato with a drizzle of olive oil, paprika, and a pinch of salt. Spread it evenly on a baking tray.

Roast the sweet potato in the preheated oven for about 20 minutes, or until tender and slightly crisp on the edges.

In a small bowl, mix the chopped red onion with lemon juice and a pinch of salt. Set aside to marinate.

Once the sweet potatoes are roasted, allow them to cool slightly.

In a mixing bowl, combine the spinach, cherry tomatoes, marinated onions, roasted sweet potatoes, and half of the avocado.

Drizzle with a little olive oil and season with salt and pepper to taste.

Transfer the mixture to a serving bowl and top with the remaining avocado, crumbled feta cheese, and pumpkin seeds.

Serve immediately.