Preheat oven to 400 degrees F and toss sweet potatoes and chickpeas with oil, cumin, chili powder, cayenne pepper and salt/pepper. Make sure the flesh of the sweet potatoes are well coated. Place in a single layer on a baking sheet and bake until potatoes are tender and beans are crispy, about 25-30 minutes. Toss 1-2 times during cooking to prevent burning.
Remove from oven and let cool slightly.
Divide kale among 4 bowls and top with sweet potato and chickpeas. Whisk together all ingredients for peanut sauce and drizzle over bowls, and eat your way to radiant skin.
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