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Preheat the oven to 425°F
Drizzle ½ tbsp olive oil on the bottom of a large sheet pan, add salt and place the sweet potatoes face down. Drizzle with a little more oil and bake for 20-25 minutes
While they roast, make the crumble by adding walnuts, dates, sun dried tomatoes, basil, capers, and lemon zest one at a time and chopping everything together until it forms a crumble. Set aside
Make the sauce by adding balsamic vinegar, maple syrup, mustard, lemon juice, cottage cheese, olive oil, salt and pepper to a blender and blend until smooth. Add water 1 tbsp at a time until desired consistency
Remove the sweet potatoes from the oven and move them to one side. Add the chickpeas to the other side. Drizzle with ½ tbsp olive oil, maple syrup, salt, paprika and onion powder. Toss and roast for 20 minutes, flipping the sweet potatoes and tossing chickpeas halfway
Remove the sweet potatoes and chickpeas from sheet pan, then add the kale to the sheet pan. Drizzle with 1 tbsp olive oil, Parmesan and a pinch of salt and roast for about 10 minutes until crisp
Plate the sweet potatoes, mash the center, then top with the kale, chickpeas, crumble and a drizzle of sauce