Cook quinoa according to the package instructions.

Preheat oven to 425 degrees fahrenheit.

For the asparagus, cut off the woody ends, and then slice into thirds. Set aside.

Place the cubed sweet potato onto a baking sheet lined with parchment paper. Drizzle with 1 tsp of oil and season with 1/2 tsp oregano, salt, and pepper.

Roast the sweet potatoes for 15 minutes.

Remove from the oven and add the asparagus, along with another tsp of oil and 1/2 tsp of oregano.

Roast the sweet potatoes and asparagus for another 15 minutes.

While the veggies are baking, massage the kale with 1 tsp of oil. Massage until the kale has softened and turned a bright green. Divide the kale into 2 separate bowls for serving.

To make the dressing, whisk together the tahini, lemon juice, garlic powder, water, and salt & pepper. Taste, and adjust the seasonings as needed.

To assemble, add the cooked quinoa on top of the massaged kale. Add the roasted sweet potatoes and asparagus on top. Drizzle with the lemon tahini dressing.