Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into small bite-sized pieces, season with dried herbs like rosemary or thyme, and roast for 20-25 minutes until tender.
Bring a pot of water to a boil and cook the chickpea pasta according to the package instructions, then drain and set aside.
In a large skillet, sauté minced garlic and the kale with a splash of water or vegetable broth until the leaves are wilted and bright green.
Add the cooked chickpea pasta and lupini beans to the skillet, tossing everything together to combine.
Stir in the nutritional yeast and a squeeze of fresh lemon juice to create a savory, cheesy flavor profile without the dairy.
In a separate small pot, poach the egg in simmering water for 3 minutes until the white is set but the yolk remains liquid.
Plate the pasta and kale mixture, top with the roasted sweet potatoes, and finish with the poached egg for a rich, golden yolk.