Preheat oven & prep pan: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

Season & roast: Place diced sweet potatoes and thoroughly dried chickpeas on the baking sheet. Drizzle with 2 tablespoons olive oil and toss with smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated. Spread into a single, uncrowded layer. Roast for 22 to 25 minutes, tossing halfway through, until sweet potatoes are tender with caramelized edges and chickpeas are golden and crisp.

Cook fluffy quinoa: While roasting, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Massage the kale: Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Use clean hands to firmly massage the leaves for 60 to 90 seconds until they turn dark green, silky, and tender.

Whisk maple tahini dressing: In a small bowl or mason jar, whisk tahini, maple syrup, lemon juice, Dijon mustard, grated garlic, and sea salt. The mixture will seize initially; slowly whisk in 2 to 3 tablespoons of warm water one tablespoon at a time until a smooth, velvety, pourable dressing forms.

Assemble & serve: Divide warm fluffy quinoa and tender massaged kale among 4 wide shallow bowls. Top with roasted sweet potato cubes, crispy chickpeas, and crisp sliced Honeycrisp apples. Scatter toasted pumpkin seeds over top, drizzle generously with creamy maple tahini dressing, and serve warm!