Preheat oven to 425F (220C) and line a baking sheet with parchment paper.

Toss the sweet potato cubes in 1/4th of the sesame oil (reserving the rest for later) and season with salt/pepper to taste. Spread the sweet potato cubes and sliced tofu out on the baking sheet. Set aside.

In a small bowl, combine the peanut butter, remaining sesame oil, ginger, and soy sauce and mix until well-combined.

Take half of the sauce, reserving the rest for later, and generously spread it on the tops and sides of the tofu. Bake in the oven for about 25-30 minutes.

When sweet potatoes and tofu are done, assemble the bowls by placing the sweet potatoes, tofu, kale, and avocados on a plate and using the remaining peanut butter sauce as a dipping sauce or drizzling it over everything. Serve.