Preheat oven to 425 degrees.
Peel and cube the sweet potatoes.
On a baking tray, lay the cubed sweet potatoes flat and spray with coconut oil. Sprinkle a little bit of sea salt over them, then bake for about 30 minutes.
While the sweet potatoes are baking, cook the quinoa according to directions (using 1/2 cup of water).
Once the sweet potatoes are soft and the quinoa has cooked, put the salads together by layering the romaine lettuce, sweet potatoes, quinoa, chickpeas, olive oil, and fennel.
Serve and enjoy!