Prepare cornbread according to package instructions and let cool.
Finely chop the kale and place in a large bowl. Add the cesar dressing to the kale and massage with hands for a couple minutes until kale starts to get soft and break down. Place in the fridge.
Chop the sweet potatoes and place in the air fryer for about 20 minutes at 400 degrees or roast in the oven at 425 for 30-40 min flipping half way through.
Drain and rinse the chickpeas. Dry with a towel or paper towel to remove extra moisture. Place in the air fryer at 350 for 10-15 until crispy or roast in the oven with the sweet potatoes for about 10-20 minutes until just golden flipping half way.
Cut the corn bread into cubes. Place in the air fryer for about 10-15 minutes at 350 until golden and crisp. You can also place them in the oven at 350 for 10-15 minutes until golden brown.
Slice the avocado and cucumber into thin slices.
When ready to serve add sweet potatoes, chickpeas, avocado, cucumber, and cornbread croutons to the kale. Season with salt and pepper and enjoy.