Preheat the oven to 425°F (220°C).

Brush the large sheet pan with 1/2 tbsp olive oil and season it with salt.

Place the sweet potato halves cut-side down on the sheet pan and drizzle with a little olive oil.

Roast the sweet potatoes for 20 to 25 minutes until the skins are charred and the centers are tender.

Chop the walnuts, Medjool date, sun-dried tomato, fresh basil, capers, and lemon zest separately.

Chop the crumble ingredients together until a coarse, even crumble forms, then set it aside.

Add balsamic vinegar, 1/2 tbsp maple syrup, mustard, lemon juice, cottage cheese, olive oil, salt, and black pepper to the blender.

Blend the sauce until smooth and add water 1 tbsp at a time until pourable.

Move the sweet potatoes to one side of the sheet pan and add the chickpeas to the empty side.

Drizzle chickpeas with 1/2 tbsp olive oil and maple syrup, then season with salt, paprika, and onion powder.

Roast the sweet potatoes and chickpeas for 20 minutes, flipping the sweet potatoes and tossing chickpeas halfway through.

Transfer the sweet potatoes and chickpeas to a plate, leaving the sheet pan available for kale.

Add kale to the sheet pan and drizzle it with 1 tbsp olive oil.

Sprinkle kale with Parmesan cheese and salt, then roast for about 10 minutes until crisp.

Place one sweet potato half on each serving plate and mash its center lightly with a fork or spatula.

Top the sweet potatoes with crispy kale, chickpeas, and crumble, then drizzle with balsamic sauce.