Preheat the oven to 475°F. Peel and chop the sweet potato into medium pieces and place on a parchment-lined baking sheet. Drizzle with about 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and roast in the oven for 15 minutes.

Make the quinoa according to package directions. For this recipe I use 1 cup of uncooked quinoa with 1½ cups of water.

While the sweet potato and quinoa are cooking, make the creamy tahini dressing. Add all the dressing ingredients to a blender and blend until smooth, or alternatively use a small bowl and whisk to combine.

In a medium bowl, combine the kale leaves, 1 teaspoon lemon juice, 1 teaspoon olive oil, and ¼ teaspoon salt. Massage the kale with your hands until the leaves start to soften and turn a dark green (about 3-5 minutes).

In a large serving bowl, add the cooked quinoa and let it cool for about 5 minutes, then add all of the other ingredients along with 1⁄3 cup of the dressing and toss to combine.

Serve in bowls and garnish with additional seeds and dressing if desired. Store any leftovers in an airtight container in your fridge and enjoy within a few days. The dressing may be stored in an airtight container in the fridge for up to a month.