Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the baking sheet. Spread in a single layer.
Step 3: Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and browned on the edges.
Step 4: While potatoes roast, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Step 5: Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 6: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and remaining olive oil to create the dressing.
Step 7: In a large mixing bowl, massage the kale with a tiny bit of dressing to soften it. Add the cooked quinoa, roasted sweet potatoes, and pumpkin seeds.
Step 8: Drizzle the remaining dressing over the salad and toss gently to combine. Serve warm or cold.