Preheat oven to 400 degrees F.
On a large sheet pan, toss the cubed sweet potatoes with minced garlic, paprika, cumin, 1 teaspoon Kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup olive oil. Set aside.
In another sheet pan, toss the kale with a few drizzles of olive oil, salt and ground black pepper. In another sheet pan, toss the chickpeas with a few drizzles of olive oil, salt and ground black pepper.
Roast the chickpeas, kale, and chickpeas at 400 degrees F: sweet potatoes for 25-30 minutes, chickpeas for 20 minutes, and kale for 8-10 minutes. Toss halfway through the roasting process. Note: Start roasting all 3 at the same time, and remove whatever is ready from the oven when their cooking times are up.
Meanwhile, cook the quinoa: add 1 cup rinsed quinoa and 2 cups water in a small or medium saucepan. Bring to a boil and then reduce to a simmer. Cover and simmer on low for 15-18 minutes undisturbed. Turn off heat and set aside for 5 minutes. Fluff with a fork.
Assemble: For each bowl (makes 4 bowls), arrange the cooked quinoa, sweet potatoes, chickpeas, kale, hummus, and avocado slices, and microgreens. Drizzle with olive oil. Enjoy!