Preheat your oven to 400°F (200°C). On a large sheet pan, toss the cubed sweet potatoes and chickpeas with olive oil, dried thyme, salt, and pepper. Spread them out in a single layer to ensure they roast evenly.

Place the sheet pan in the oven and roast for 25 to 30 minutes. You want the sweet potatoes to be tender and the chickpeas to be slightly crispy. Flip them halfway through the cooking time for the best results.

While the vegetables are roasting, combine the rinsed quinoa and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Once the water is absorbed, fluff the quinoa with a fork and set it aside.

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

In a small jar or bowl, whisk together the tahini, maple syrup, lemon juice, and warm water. Stir until the dressing is smooth and creamy. If it is too thick, add another teaspoon of water until it reaches your desired consistency.

Divide the cooked quinoa among four bowls. Top with the massaged kale, roasted sweet potatoes, and crispy chickpeas. Add the fresh apple slices and a sprinkle of pumpkin seeds. Drizzle the maple tahini dressing generously over each bowl before serving.