Begin by prepping the sweet potato. Wash thoroughly and dry with a paper towel. Place on the baking sheet.
Slice just enough of the root end of the red onion so that it will sit upright. Cut off about 1/4" of the top of the onion and make slices that go 3/4 of the way through the onion. Place on the baking sheet with the sweet potato.
Roast for approximately 35-45 minutes or until the sweet potatoes are tender and the onion is soft and the edges are caramelized.
In a bowl, toss together the kale leaves with 1 tsp of oil and arrange on half of another baking sheet. Generously season with salt.
On the remaining half sheet pan, add the chickpeas which have been tossed with paprika, garlic powder and onion powder.
Bake for about 8-10 minutes or until crisp.
To make the sauce, combine the vegan sour cream (or you can use cashew cream here), dijon, vegan mayo, lemon juice, salt and pepper.