Cook the quinoa according to package instructions, typically about 15 minutes.
While the quinoa cooks, preheat the oven to 400°F (200°C) for the sweet potatoes.
Spread the diced sweet potatoes on a baking sheet and roast for about 25 minutes, or until tender.
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chopped kale, and chickpeas.
In a small bowl, whisk together olive oil, apple cider vinegar, turmeric powder, salt, and pepper.
Drizzle the dressing over the quinoa mixture and toss gently until everything is well coated.
Divide the mixture into serving bowls and top with sliced avocado and sunflower seeds.
Serve immediately or chill for a refreshing meal later.
