Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Toss cubed sweet potatoes with 1 tablespoon olive oil, cinnamon, smoked paprika, salt, and pepper. Spread across baking sheet in a single layer with space between cubes. Roast for 22 to 25 minutes until tender with caramelized golden edges.

While potatoes roast, cook rinsed quinoa in vegetable broth in a covered saucepan over low heat for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Place shredded kale in a large mixing bowl with 1 teaspoon olive oil and a pinch of salt. Massage leaves gently with clean hands for 60 seconds until softened, glossy, and reduced in volume.

Toast pecan halves in a small dry skillet over medium heat for 3 minutes until fragrant and lightly browned. Remove immediately to cool.

In a small bowl, whisk together tahini, maple syrup, lemon juice, grated garlic, and salt. Slowly drizzle in warm water while whisking until a creamy, velvety pourable dressing forms.

To serve: Divide warm quinoa and massaged kale among 4 wide bowls. Top with warm roasted sweet potatoes, crisp apple slices, toasted pecans, cranberries, and goat cheese. Drizzle generously with maple-tahini dressing and serve warm.