Stack the kale leaves and roll them up, lengthwise.
Slice the roll of kale crosswise into very thin ribbons, about ¼” wide.
Throw the kale into the same mixing bowl you used for the sweet potatoes…it doesn’t matter if there is residual oil (this saves you a dish to wash).
In a large glass measuring cup, whisk the lemon juice, olive oil, garlic, paprika, salt, and pepper.
Pour the mixture over the kale.
With your hands, gently stir and massage the kale in the dressing to soften the leaves and cover them evenly.
When the quinoa is ready, add it to the kale, stirring well.
Your yams are likely almost done roasting (don’t forget to turn them once). Now make the dressing:
In the same glass measuring cup you used previously (I’m all about saving dishes!), combine the lemon juice, mayonnaise, tahini, and agave.
Whisk together well by holding the whisk handle between your palms and vigorously rubbing your hands together—this will produce a rapid whisking action that just might blow your mind. Really. It’s very effective.
Now that the yams are ready…
Assemble your bowls: first the kale and quinoa, then the yams, then a generous crown of the lemon-tahini dressing swirled over the top.