Preheat oven to 400 degrees F.

Chop sweet potatoes into cubes and roughly chop kale.

In a large bowl toss sweet potatoes and red onions with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cumin. Place on a baking sheet in a single layer and cook for 10 minutes.

In the same bowl toss the kale with 1/2 tablespoon olive oil, and a pinch of salt. Place on a baking sheet and cook for 10 minutes, in the oven with the sweet potatoes.

Heat a cast iron pan over medium heat. In a bowl combine chickpeas, with brown sugar, crushed red pepper flakes, salt and pepper to taste. Mix.

Add 1 tablespoon olive oil to cast iron pan. Cook chickpeas over medium-high heat for 8 minutes, stirring occasionally.

To make the dressing in the blender combine cannellini beans, 2 tablespoons warm water, apple cider vinegar, 1 tablespoon olive oil, salt, pepper and cumin to taste. Blend until smooth.

Serve bowls with sweet potatoes, red onions, kale, chickpeas and topped with cannellini bean dressing.