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 and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper on the prepared baking sheet.
Step 3: Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and caramelized.
Step 4: While the vegetables roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Step 5: Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage with your hands for 2 minutes until the kale is soft and dark green.
Step 6: In a small jar or bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Add warm water 1 tablespoon at a time until it reaches a creamy, drizzlable consistency.
Step 7: Divide the cooked quinoa among four bowls. Top with the massaged kale and roasted vegetables. Sprinkle with pumpkin seeds and drizzle generously with the tahini dressing.