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Preheat an oven to 350F. add sweet potatoes to a mixing bowl with olive oil, salt, pepper, cumin, paprika, chili powder, and grated garlic, then toss to combine. place in the oven to roast for 35 mins.
Heat a large pot over medium heat and allow to warm up 3 mins. add oil, onions, and 1 tsp of the salt. stir together and cook down 2 mins. stir in cumin, paprika, and chili powder, then cook down another 2 mins. add jalapeño + garlic, stir in, cook down 1 min. pour in stock and bring to a simmer, about 3-4 mins. add tomato sauce, stir in, and bring back to a simmer, another 3-4 mins. add oregano with the remaining 1 tsp salt and stir in. bring up to a simmer, then reduce heat to low and allow to cook 15 mins.
While sauce is simmering, remove sweet potato from oven and turn the heat up to 375F. add sweet potatoes to a large mixing bowl with the kale, black beans, a pinch of salt, black pepper to taste, and vegan cheese shreds. toss to combine and set aside.