Roast the sweet potatoes and broccoli: Preheat oven to 400°F. Toss cubed sweet potatoes and broccoli with 2 tbsp avocado oil, salt, and pepper. Spread evenly on a baking sheet and roast 20–25 minutes, flipping halfway, until tender and slightly crisp.
Cook the pasta: Boil shell pasta in salted water according to package directions until al dente. Drain and rinse under cool water.
Assemble the salad: In a large bowl, combine pasta, roasted sweet potatoes, and roasted broccoli. Drizzle with garlic Caesar dressing and 1 tbsp avocado oil. Toss to coat evenly.
Season and serve: Adjust salt and pepper to taste. Serve chilled or at room temperature.
