Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread in an even layer. Bake for 15 minutes, or until tender.
3. Step
In a small bowl, combine the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and a pinch of salt and mix until well-coated. Spread the pumpkin seeds out on a separate baking sheet in a single layer. Place in the oven with the sweet potatoes and bake for 10 minutes, stirring halfway through, until toasted.
4. Step
In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, the lemon juice and a pinch each of salt and pepper. Mix well, then add 1 tablespoon of water at a time until your desired consistency is reached.
5. Step
In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
6. Step
Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with about half of the tahini dressing and toss well.
