SWEET POTATOES: Preheat the oven to 400º F. Toss the sliced sweet potato with a dash of avocado oil, the garlic powder, and some salt and pepper to taste. Roast for about 15 minutes, or until soft and lightly browned.
BUCKWHEAT: While the sweet potatoes roast, add the buckwheat groats and butter (optional) to a small pan along with 1 ¾ cup water and a pinch of salt. Bring to a boil, then simmer covered for 18-20 minutes or until soft.
KALE: Add a splash of avocado oil to a pan and heat on medium. When hot, add the kale and sauté until softened, about 5 minutes. Season with salt and pepper.
SAUCE: add the balsamic vinegar, miso, soy sauce, almond butter, and oil to a bowl. Whisk to combine, then add water little by little until you've achieved a thin, pourable consistency.
ASSEMBLY: Add half the buckwheat, a scoop of chickpeas, some kale, and a few rounds of roasted sweet potato to each of two bowls. Garnish with parsley and drizzle the sauce on top.