Preheat your oven to 400°F (200°C). Cut the red potatoes into bite-sized pieces and toss them with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread on parchment-lined baking sheets and roast for 45-50 minutes until golden brown.

While the potatoes are roasting, cook the bacon in a sauté pan over medium heat for about 10 minutes until crispy. Transfer to a paper towel-lined plate to cool.

In the same pan, add broccoli florets and sauté for 6-7 minutes until vibrant and tender-crisp. Remove from heat and let cool slightly.

In a medium bowl, combine mayo, lemon juice, nutritional yeast, paprika, salt, and pepper. Whisk until smooth.

In a large mixing bowl, combine the roasted potatoes, sautéed broccoli, crumbled bacon, and green onions. Drizzle the dressing over top and gently toss until well-coated.