Rinse quinoa under cold water, then cook according to package instructions.
Preheat the oven to 400°F (200°C) and toss the diced sweet potatoes with olive oil, salt, and pepper.
Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through.
While the sweet potatoes roast, heat a skillet over medium heat and add kale and cooked chickpeas with a pinch of salt and pepper.
In a small bowl, mix the turmeric with a splash of water to make a paste, then add to the kale and chickpeas, stirring to combine.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
Assemble the bowl: start with a base of quinoa, followed by roasted sweet potatoes, sautéed kale and chickpeas, and sliced avocado on top.
Sprinkle with pumpkin seeds and fresh herbs for garnish.
Serve warm and enjoy your nourishing Anti-Inflammatory Harvest Glow Bowl!
