Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, and salt; spread in a single layer and roast for 25 minutes.

Place lentils in a medium saucepan with 3 cups of water; bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess liquid.

Place quinoa in a small saucepan with 1 cup of water; bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork.

In a large mixing bowl, massage kale with remaining 1 tablespoon of olive oil for 2 minutes until softened and dark green.

Whisk tahini, maple syrup, lemon juice, and warm water in a small bowl until smooth to create the dressing.

Divide lentils, quinoa, and massaged kale into four bowls.

Top each bowl with roasted sweet potatoes, sliced apples, pumpkin seeds, and dried cranberries.

Drizzle the maple-tahini dressing evenly over each bowl before serving.