Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with olive oil, salt and pepper on a large baking sheet. Roast for 25-30 minutes or until soft.

For the tuna salad, combine tuna, mayonnaise and mustard in a small bowl. Mix well to combine and set aside.

In a glass jar, combine dressing ingredients and whisk or shake until combined. Taste and adjust seasoning if necessary.

To assemble the bowl, layer a bed of romaine lettuce in a large bowl or on individual plates. Top with sweet potatoes, feta cheese, avocado, dried cranberries, corn, tomatoes, hard-boiled eggs and tuna salad. Drizzle the dressing over the bowl and mix well before serving.