0 Heat the oven to 425°F. Peel the sweet potatoes and slice lengthwise into 1/4-inch planks. Stack the planks and cut into 1/4-inch-thick matchsticks. Transfer to a sheet pan, drizzle with oil (1-2 tablespoons), and toss to coat.
1 In a small bowl, whisk together the garlic powder, onion powder, and paprika. Add 1 teaspoon of the spice mix to the potatoes along with 3/4 teaspoon kosher salt and several grinds of black pepper. Toss to combine.
2 Roast, flipping about halfway through, until deeply browned in spots, 25 to 30 minutes.
3 Meanwhile, place the walnuts and half the beans (about 3/4 cup) in a food processor and pulse until coarsely chopped. Add the oregano, 1 tablespoon olive oil, 1 tablespoon of the spice mix, and 1/2 teaspoon salt. Pulse, scraping down the bowl as needed, until finely chopped.
4 Heat 1 tablespoon oil in a large nonstick skillet set over medium heat until shimmering. Add the walnut mixture and remaining beans. Cook, stirring, until browned and slightly crispy, about 6 minutes. Season with salt to taste.
5 In a small bowl, whisk together the tahini, pickle juice, and enough warm water to thin. Add 1 teaspoon of the spice mix and salt to taste.
6 Assemble the bowls with the romaine lettuce, black-bean walnut mixture, sweet potato fries, and desired toppings. Drizzle with the dressing and serve.
