Bowl 1: Transfer chickpeas and sweet potato to baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 420ºF for 20 minutes, or until the sweet potatoes are just tender, tossing halfway. Broil 3 minutes.
Bowl 2 (optional): Transfer the cooked lentils and carrots to baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 20 minutes, or until the carrots are just tender, tossing halfway.
Step 3. Transfer the cashews, garlic, chives, lemon juice, and ½ cup water to a blender. Blend on high until smooth. Add more water as needed until the desired consistency. Season & garnish.