1. Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Bake sweet potato until fork-tender, 35-40 minutes, flipping once.
2. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon, and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together for about 1 minute. Set kale aside until sweet potatoes are finished baking.
3. Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
4. There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add the desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with the remaining ingredients.