Pre-heat oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Peel and cube sweet potato into bite-sized pieces.
Toss with aquafaba, pepper, and salt. Spread out on the baking sheet and roast for 30 minutes, flipping half-way.
Toss the kale with aquafaba, garlic, and salt. Roast in the oven for 5 minutes (I move the sweet potatoes over and put the kale on the same pan for the remaining 5 mins.)
To make the gravy, add the almond milk, garlic powder, pepper, and salt to a small pot on the stove. Mix the water and cornstarch together in a small bowl, then whisk in with the almond milk. Bring to a simmer on medium heat. Once thickened, it's ready!
Aquafaba is the liquid from a can of chickpeas. You can omit this if you don't have any, or use a little oil instead.