Preheat oven to 400F.

Toss sweet potatoes in coconut oil, salt and pepper. Place flesh side down on a baking sheet. Bake for about 20-25 minutes, flipping half way through (FYI: we will be adding the zuchhini in at the 10 minute mark).

While the sweet potatoes are baking, combine quinoa, salt and cooking liquid (water or broth) to a medium sauce pan. Bring to a boil. Once boiling, cover with a lid and bring down to a simmer. Allow to cook for 20 minutes.

Toss zucchini in coconut oil, salt and pepper. Once the sweet potatoes are at the 10 minute mark, add them to the baking sheet in a single layer and cook for about 15 minutes, flipping half way through.

While the quinoa, sweet potatoes and zucchini are cooking, get the chickpeas started. Heat coconut oil in a large skillet. Add chickpeas, curry powder, cumin and salt. Cook until chickpeas are a little crispy, about 10 minutes, making sure to stir occasionally. Remove chickpeas from pan.

Add more coconut oil to the skillet and the kale, minced garlic and salt. Stir until the kale wilts, about 3-5 minutes.

Somewhere in that time (probably while the chickpeas are cooking), make the tahini lemon sauce. Add tahini, lemon juice, garlic, and salt to a food processor. You can also do this in a bowl with a whisk if you don't mind small bits of garlic in your sauce. Process until combined and smooth. Add 1-2 tablespoons of water until you reach a thin consistency that will be able to be drizzled over bowl.

To assemble, add quinoa to bottom of the bowl. Then layer with sweet potatoes, zucchini, chickpeas, kale and avocado. Drizzle with lemon tahini sauce. Serve while everything is still warm.