Make the sweet potatoes. Preheat the oven to 400°F and line a sheet pan with parchment paper.
Arrange the sweet potatoes on the prepared sheet and toss with the olive oil and season with the salt and pepper. Roast until the sweet potatoes are tender and lightly browned, 22 to 25 minutes.
Make the dressing. In a large bowl, whisk the olive oil, miso paste, garlic, vinegar, lemon juice, salt, and pepper until well combined.
Make the salad. Add the roasted sweet potatoes, kale, and apple to the bowl with the dressing and toss until very well coated. Add the rice (while still warm!), goat cheese, and almonds. Toss until evenly distributed.
Divide the salad between bowls and serve warm.