Preheat the oven to 425°F.

Prepare the sweet potatoes: Place the cubed sweet potatoes on a nonstick baking sheet. Drizzle with olive oil or spray with olive oil spray. In a small bowl, mix together the smoked paprika, garlic powder, chipotle chili powder, salt, and pepper. Sprinkle this seasoning mix over the sweet potatoes and toss to coat evenly.

Roast the sweet potatoes: Bake in the preheated oven for 25 to 30 minutes, or until the sweet potatoes are fork-tender and slightly crispy on the edges.

Make the hot ginger dressing: While the sweet potatoes are roasting, heat the toasted sesame oil in a small saucepan over medium-low heat. Add the diced shallot and a pinch of salt; cook for about 2 minutes until softened. Stir in the chopped ginger and minced garlic; cook for an additional 2 minutes. Reduce the heat to low, then whisk in the apple cider vinegar, honey, and soy sauce. Slowly whisk in the olive oil until the dressing is emulsified. Keep warm.

Massage the kale: Place the torn kale leaves in a large bowl. Drizzle with 1 to 2 tablespoons of the warm ginger dressing. Using clean hands, massage the kale for a few minutes until the leaves are tender and well-coated. Let sit for 5 to 10 minutes to further soften.

Assemble the salad: Once the sweet potatoes are done roasting, add them to the bowl with the massaged kale. Drizzle with additional hot ginger dressing to taste. Sprinkle the roasted pepitas over the top. If desired, add a sprinkle of furikake seasoning for extra flavor.

Serve: Toss everything gently to combine and serve warm or at room temperature.