In a small skillet over medium low heat, roast sunflower seeds with honey. Season to taste with salt and pepper.
Once aromatic, spoon sunflower and honey mixture onto a piece of parchment paper in a thin layer. Place in the refrigerator so the brittle will set while you make the bowl.
For the Bowl
In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add garlic and chickpeas, frying chickpeas for 1-2 minutes.
Add sweet potatoes to skillet, continue to cook until sweet potato and chickpeas are golden brown. Add honey and Braggs aminos, stir and cook until caramelized, about 3-4 minutes. Set aside.
In a large serving bowl, massage kale with lemon juice and 1 Tbsp olive oil until tender. To assemble bowl, place kale and chickpea-sweet potato mixture over brown rice or quinoa. Top with sunflower brittle. Enjoy hot or cold.