Preheat oven to 400 degrees. In a large bowl toss together the sweet potatoes, 2 tablespoons of the olive oil, and a generous seasoning of salt and pepper. Turn out the potatoes onto a baking sheet in a single layer and roast until tender and golden, around 25-30 minutes.

In a large bowl, add the kale, followed by the lemon juice and remaining 2 tablespoons of olive oil. Sprinkle with salt, pepper, and 1 tablespoon of the Napa Valley Blend, then massage by hand until tender. Divide between 4 bowls.

Top each bowl with roasted sweet potato, apple, hummus, dried cherries, and almonds. Sprinkle with remaining herbs and enjoy.