Preheat oven to 400° F. Toss the yams in 1 tbsp. of avocado oil and roast in the oven for 20-30 minutes or until tender. You can also use pre-roasted, leftover yams or any other root vegetable for variety and convenience.
While the yams are roasting, prepare your salad. Clean and cut up the lettuce as you would for a Caesar salad. De-stem the kale, and julienne into thin strips. Refrigerate the lettuce and kale while you prepare the dressing
In a small bowl, combine the lemon juice, 3 tbsp. olive oil, liquid aminos, garlic, and shallots. Mix with a fork or small whisk until blended.
To complete the salad, combine the lettuce and dressing. Add in the nutritional yeast, hulled hempseed, almond meal, salt, and pepper. Crumble the rice cake into the salad into pieces about the size of croutons. Add about 3 tbsp. of the pepitas. Blend it all together, taste for seasoning adjustment, and divide onto 2 entree or 4 side plates. Sprinkle the remaining pepitas and pomegranate seeds over the top. Serve immediately.