Preheat your oven to 425 degrees. Half your sweet potatoes down the middle and bake in the oven, skin side down for about 20-25 minutes, or until soft.
Drain, rinse and dry your chickpeas. Drizzle with olive oil and season with garlic powder, salt and pepper. Bake in the oven (also at 425) for 10-15 minutes, flipping/shuffling them around at the halfway point. The end result should be crunchy!
Chop your kale and add the juice from 2 squeezed lemons. Massage the kale with your hands until soft. Keep in fridge until you’re ready to assemble the bowls!
Once sweet potatoes are soft, take them out and drizzle them with olive oil, honey & flaky salt. Pop back into the oven and cook for 10-15 more minutes. Once they are done, cut them into wedges.
Prepare your protein. (we just grill chicken thighs seasoned with olive oil, salt, pepper & garlic powder)
Assemble your bowl! Layer kale, sweet potato wedges, chicken peas, protein, fresh pomegranate seeds, extra lemon juice & grated parmesan.