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Position racks in upper and lower thirds of oven; preheat to 425°F.
Toss sweet potato with 1 tablespoon oil, chile powder and ⅛ teaspoon salt on a large rimmed baking sheet.
Toss shallots with 1 tablespoon oil and ⅛ teaspoon salt on another large rimmed baking sheet.
Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes.
Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and ¼ teaspoon salt in a large bowl.
Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half.
Add beans, quinoa, feta, pepitas and the shallots. Toss to combine and serve topped with the sweet potato.