Preheat the oven to 425°F (220°C). Line 1 large sheet pan and 1 small sheet pan with parchment paper.

Place 2.75 lb (1.25 kg) sweet potatoes on the large sheet pan. Toss with 2 tbsp olive oil, 3/4 tsp salt, dried basil, and garlic powder.

Spread the sweet potatoes into one layer. Roast for 25-30 min, tossing halfway through.

Remove the roasted sweet potatoes from the oven. Let them cool until warm or room temperature.

Place the artichoke hearts and Parmesan cheese on the small sheet pan. Toss with 1 tbsp olive oil.

Roast the Parmesan-artichoke mixture for 12-16 min. Toss it after 8 min until the edges are crisp and the cheese is browned.

Remove the crispy Parmesan-artichoke mixture from the oven. Let it cool completely on the sheet pan.

Add Greek yogurt, maple syrup, Dijon mustard, balsamic vinegar, oregano, cumin, 1/4 tsp salt, and black pepper to a mixing jar. Whisk or shake until smooth.

Add the cooled sweet potatoes and 2 cups arugula to a mixing bowl. Toss gently to combine.

Break the cooled Parmesan-artichoke mixture into a coarse crumble. Toss it with scallions, cashews, and lemon zest.

Transfer the sweet potato and arugula mixture to a serving platter. Top with the Parmesan-artichoke crumble.

Drizzle the cumin dressing over the salad. Toss lightly just before serving.