Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using).
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.

Step 2: Cook the Quinoa

1. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set it aside.

Step 3: Prepare the Kale

1. Place the chopped kale in a large bowl.
2. Add olive oil and lemon juice, and massage the kale for 2-3 minutes until it softens and turns a deeper green. This helps break down the toughness of the leaves, making them easier to eat and more flavorful.

Step 4: Make the Maple Pecan Dressing

1. In a food processor or blender, combine the raw pecans, maple syrup, apple cider vinegar, olive oil, Dijon mustard, and water.
2. Blend until smooth, adding more water if needed to reach a creamy but pourable consistency.
3. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Assemble the Sweet Potato Bowls

1. In individual serving bowls, start by adding a scoop of the cooked quinoa.
2. Layer the massaged kale and roasted sweet potatoes on top of the quinoa.
3. Sprinkle dried cranberries and pumpkin seeds (or roasted pecans) over the top for added texture and flavor.

Step 6: Drizzle with Maple Pecan Dressing

1. Generously drizzle the maple pecan dressing over the assembled bowls.
2. Toss the ingredients lightly to coat everything with the dressing before serving.

Step 7: Serve and Enjoy

Your Vegan Sweet Potato Bowls with Maple Pecan Dressing are now ready to enjoy! Serve them warm and savor the perfect balance of sweet, savory, and tangy flavors.