Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the diced sweet potatoes on a large baking sheet lined with parchment paper.
3. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, smoked paprika, and ground cinnamon. Toss to coat evenly.
4. Spread the sweet potatoes out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Quinoa

1. While the sweet potatoes are roasting, prepare the quinoa according to the package instructions.
2. Once cooked, fluff with a fork and set aside.

Step 3: Massage the Kale

1. Place the chopped kale in a large bowl.
2. Add 1 tablespoon of lemon juice and 1 tablespoon of olive oil.
3. Use your hands to massage the kale for about 2-3 minutes until it becomes tender and bright green. This process helps to soften the kale and reduce its bitterness.

Step 4: Make the Cranberry Sage Pesto

1. In a food processor, combine the fresh cranberries (or rehydrated dried cranberries), fresh sage, fresh parsley, walnuts, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
4. Add the lemon juice, salt, black pepper, and nutritional yeast (if using), and blend until well combined. Taste and adjust seasoning as needed.

Step 5: Toast the Pecans

1. Heat a dry skillet over medium heat.
2. Add the chopped pecans and toast for 3-5 minutes, stirring frequently, until fragrant and slightly browned. Be careful not to burn them. Remove from heat and set aside.

Step 6: Assemble the Sweet Potato Bowl

1. Divide the cooked quinoa evenly among serving bowls.
2. Add a generous portion of massaged kale to each bowl.
3. Top with roasted sweet potatoes, a drizzle of cranberry sage pesto, and a sprinkle of toasted pecans.
4. Garnish with dried cranberries for a burst of sweetness.