Preheat the oven to 425°F. On a large rimmed baking sheet, toss sweet potatoes with peppers, carrots, onion, mushrooms, garlic, and oil. Season with salt, pepper, and paprika. Scatter thyme and bacon on top.
Bake until sweet potatoes are crispy on the outside and soft on the inside, about 45 minutes, shaking the pan halfway through. During the last 10 minutes of cooking, toss kale with the vegetable mixture.
Remove the pan from the oven and toss the vegetables with fresh basil leaves. Garnish with chives and serve.
You can substitute acorn or butternut squash for the sweet potatoes. You can also change up any of the other vegetables and herbs for an entirely new flavor combination using the same recipe method. Also, this can easily be made into a vegan meal by eliminating the bacon.