Vegan Chickpea Omelet With Curried Sweet Potato and Spinach

For the roasted vegetables:
1 large sweet potato, scrubbed and chopped into ¾-inch cubes 
½ red onion, thinly sliced into half moons
1 tablespoon plus 1 teaspoon avocado oil, divided, plus more for pan
¾ teaspoon curry powder, divided
¼ teaspoon garam masala       
¼ teaspoon salt, plus more for seasoning
4 cups packed baby spinach

For the chickpea omlette: 
1 cup chickpea flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground turmeric 
1¼ cups water
½ tablespoon avocado oil