Toss drained chickpeas and cubed sweet potato with 1 tablespoon olive oil on a sheet pan; roast at 425°F for 20 min.
Massage kale with a pinch of salt and arrange on a plate.
Mix tahini, maple syrup, lime juice, and 2 tablespoons water into a drizzle sauce.
Arrange roasted veggies over kale and drizzle with tahini sauce.