In a large pot, bring the quartered sweet potatoes covered in water to a boil. Partially cook for 4 minutes. Remove the sweet potatoes and transfer them to a baking dish along with the Brussels sprouts. Toss them in olive oil, salt and pepper. Roast at 400F for 20 minutes.
While the veggies are cooking, add the lentils and veggie broth to a pot and bring to a boil. Then, reduce heat to low, cover the pot, and simmer for 20 minutes. When the lentils are done cooking, set them aside.
When the sweet potatoes are done roasting. Remove them from the oven and chop into bite-sized pieces. Heat some more oil in a skillet over medium high and add the sweet potatoes to caramelize and brown the sides. Season with chili powder, garlic powder, cumin, and salt.
Lightly toast the pecans in the oven for a few minutes, taking care not to burn them. Create your salad with the greens, topped with the sweet potatoes, lentils, cranberries, pecans, and onion.