Preheat oven to 400 degrees Fahrenheit. Boil Japanese yams for about 10 minutes until slightly tender. Drain, then slice them. Toss the sliced yams with avocado oil and pink salt. Spread them on parchment paper on a baking sheet and bake for 20 minutes at 400 degrees Fahrenheit. Separately, steam the kale until tender. To assemble the bowl, combine the roasted Japanese yams, steamed kale, spicy roasted chickpeas, fresh sweet corn, sliced cucumbers, sliced tomatoes, and avocado.
