Preheat your oven to 425F. Place the sweet potatoes on a parchment or foil-lined baking sheet. Drizzle the potatoes with the oil and sprinkle them with salt and pepper. Use your hands to stir the potatoes, coating them with the oil. Transfer the potatoes to the oven. Roast for 30-35 minutes, or until the potatoes are tender and browning and crisping at the edges. Stir the potatoes on the sheet after 15 minutes of baking, and check them for doneness starting at 25 minutes.
While the potatoes roast, heat a skillet or frying pan over medium low heat. (Nonstick is best for this, but well-seasoned cast-iron will work, too!) Add the chickpeas and the salsa to the skillet. Cook the chickpeas, stirring every couple of minutes, until the salsa has reduced and the chickpeas are warm and coated with the salsa, about 5-7 minutes. Remove the chickpeas from heat.
Layer the romaine and purple cabbage in four bowls or storage containers. Add about a half cup of the cooked grain (brown rice or quinoa) to each bowl. Divide the cooked chickpeas and sweet potatoes between the bowls. Top each bowl with a quarter cup of the tomatoes. Then, drizzle each bowl with about a quarter cup of the cashew queso or cashew cream. If you're prepping the bowls ahead of time, wait to add the sauce until you're ready to eat. Enjoy!