Preheat the oven to 400°F degrees. Peel the sweet potato and cut into 1-inch pieces. Toss with the olive oil and a large pinch of salt. Place on a glass pyrex baking pan in the oven and roast for 20 minutes or until tender and starting to brown. Remove from the oven and let cool.
While the sweet potato cooks, cook the quinoa and make the dressing. To make quinoa, add one cup quinoa to a pot with 2 cups water. Add a tablespoon of olive oil to the pot. Bring to a boil and then immediately lower to a simmer and cover the pot. Cook for approximately 20 minutes or until tender. If using a rice cooker, cook the quinoa in the same way you would cook white rice.
To make the dressing, mix together the sesame seeds, ground cumin, lemon juice, olive oil, garlic and salt.
When you are ready to serve the salad, toss the dressing with the kale, then mix in the cooled sweet potato, the cooked quinoa and mint leaves. Serve.