Bake your sweet potato an hour ahead of time in a 400 degree oven for 30-50 minutes -- or until cooked through. Allow to cool a bit before peeling and cubing. You could also microwave your sweet potato -- or boil.
Prepare your peanut sauce by blending the peanut butter, maple syrup and water in a blender until smooth.
Kale: Remove the thick stalk of each kale leaf. Rinse leaves well in very hot water to help soften the kale a bit. I use a fruit and veggie wash. Chop your kale into small bits and place kale in a large mixing bowl. Add the 1/2 cup red onion.
Pour about 1/4 cup of the peanut sauce over your washed and dried kale. Toss well. Place the kale in the fridge to marinate for at least 20 minutes before building bowls. Note: If you want, you can add additional avocado and fold it into the kale salad now.
Chickpeas: Add the olive oil to your skillet, over high heat. Add the chickpeas and saute for 2-4 minutes until they start to brown a bit. Add the smoked paprika, nutritional yeast, tamari and maple syrup. Toss chickpeas a bit and cook for an additional 2 minutes or until the chickpeas are nicely caramel-brown in color and absorbed all the spices and flavors. Turn off heat and set chickpeas aside.
Cheezy Sprinkle: Blend the walnuts and nutritional yeast in a blender for about 30 seconds or pulse until it blends into a fine powder. Pour into a small bowl. Store the leftovers, covered, in the fridge.
Start building your bowls: Add the peanut kale. Avocado. Sweet potato, citrus, chickpeas and as much cheezy sprinkle as you want. Then drizzle extra peanut sauce over top if desired. Serve with a squeeze of fresh lemon juice over top.