PREHEAT oven to 400°F. Line a sheet pan with parchment paper.
PAT tofu and chickpeas dry with a kitchen towel.
TOSS tofu and chickpeas with oil, nutritional yeast, garlic powder and a pinch of salt and pepper. Spread out onto one half of the sheet pan.
TOSS sweet potatoes with half the oil. Spread out onto the other half of the sheet pan.
PLACE the sheet pan into the oven to bake for 20 minutes.
PREPARE miso sauce (see below) and kale while the ingredients are cooking. Add kale to a bowl and drizzle with some of the miso sauce. Use your hands to massage the sauce into the kale until the leaves soften and turn dark green. Set aside.
REMOVE the sheet pan and give everything a toss. Push them to the side just a bit to make room for the broccoli.
TOSS broccoli with remaining oil and a pinch of salt and pepper. Add to the sheet pan and return to the oven for another 10-15 minutes until the broccoli and sweet potato are tender.
BUILD your power bowl by placing kale on the bottom, then arrange tofu, chickpeas, sweet potatoes, broccoli, and cucumber on top. Top with avocado and sprinkle with sesame seeds. Drizzle miso sauce all over.