Step 1: Whisk together coconut milk, vegan mayonnaise, herbs, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Chill until ready to use.
Step 2: Preheat your oven to 400°F. Toss sweet potatoes with 1 tablespoon oil, 1 teaspoon chili powder, salt, and pepper. Bake until tender and crispy, about 35-40 minutes.
Step 3: Pat chickpeas dry and toss with remaining oil and chili powder. Bake until crisp, about 30 minutes.
Step 4: Massage kale with salt for about 1 minute. Place in a bowl and top with sweet potatoes, chickpeas, avocado, and vegan parmesan. Drizzle with coconut ranch and enjoy!