Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes and chickpeas with olive oil, cinnamon, salt, and pepper. Spread them in a single layer and roast for 25-30 minutes, or until the potatoes are tender and the chickpeas are slightly crispy.

While the vegetables are roasting, combine the quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and fluff with a fork.

Place the chopped kale in a large mixing bowl with a tiny drizzle of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 minutes until it becomes soft, dark green, and less bitter.

In a small jar or bowl, whisk together the tahini, maple syrup, and lemon juice. Add warm water one tablespoon at a time until you reach a smooth, pourable consistency.

Divide the fluffy quinoa among four bowls. Top with the roasted sweet potatoes, crispy chickpeas, massaged kale, sliced apples, toasted pecans, and dried cranberries. Drizzle the maple tahini dressing generously over the top of each bowl.