Preheat your oven to 400°F (200°C).
Dice the sweet potato into small cubes. On a baking sheet, toss the sweet potato cubes lightly with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, drain and rinse the chickpeas. Pat them dry with a paper towel, toss them with a small amount of olive oil, salt, pepper, and your choice of spices (such as smoked paprika or cumin). Spread them on another baking sheet and roast in the oven for 20 minutes until crispy.
While the legumes and sweet potatoes roast, drain the tofu and pat it dry. Cut it into cubes. In a non-stick skillet over medium heat, lightly pan-fry the tofu cubes until golden on all sides. This should take about 5-7 minutes.
Prepare the kale by rinsing and tearing the leaves into bite-sized pieces. In a large bowl, massage the kale gently with a tiny pinch of salt and a small squeeze of lemon juice (optional) to soften the leaves.
For the creamy tahini dressing, combine the tahini with a little warm water (about 1-2 teaspoons to thin it out), and mix until smooth. Adjust with salt and pepper to taste.
Assemble the salad by adding the roasted sweet potato cubes, crispy chickpeas, and pan-fried tofu onto the massaged kale. Drizzle the creamy tahini dressing over the salad and toss gently until well combined.
Finish by sprinkling the hemp seeds over the top for an extra boost of protein and a nutty crunch, then serve immediately.