In a large bowl, add diced sweet potatoes and 1/4 cup vegetable broth. Stir with a spoon until coated, drain remaining broth and then transfer the sweet potatoes onto a large baking sheet covered in parchment paper. Place potatoes in a single layer spaced evenly. Bake for 40 minutes or until soft when pierced with a fork. Set bowl aside, no need to rinse.
Meanwhile, prepare tofu by removing as much moisture as possible. I use a tofu press, or I place some paper towels on top and put something heavy on it, for about 15 minutes. When ready, place the tofu in the same large bowl that you had the sweet potatoes in. Add garlic powder, 1 teaspoon Spanish paprika, salt and pepper. Using hands, mix until coated. Add cornstarch and mix again until coated.
In a large wok, add oil and turn to medium-high heat. When hot, add tofu and stir occasionally for 10-12 minutes, or until browned and crispy. Add kale and greens and stir for 1 minute until wilted. Turn heat off and add brown rice. Stir until warm and remove from heat. Add remaining 1/2 teaspoon Spanish paprika and stir.
Make the Sweet Tahini Sauce. If too thick, add warm water to thin. Add cooked sweet potatoes to the wok and stir. Distribute to bowls and drizzle with tahini dressing. Serves 4.
Each serving is almost 1 1/4 cups. This dish will keep for 4-5 days in the fridge in an airtight container.