Preheat oven to 425°F. and line a baking tray with parchment paper. Add cubed sweet potatoes and drizzle with avocado oil. Sprinkle with first amounts of sea salt and pepper. Roast sweet potatoes for 25 to 30 minutes, or until fork tender. Remove from oven.
Add broth and soup to a medium stockpot. Bring to a boil and add quinoa. Reduce heat to a simmer, cover with a lid, and cook for 15 minutes. Remove quinoa from heat and set aside.
Add olive oil to a nonstick skillet over medium heat. Stir in mushrooms and saute for 5 to 7 minutes, or until slightly golden. Stir in kale and saute for 2 to 3 minutes, or until kale is wilted and broken down slightly. Season with second amounts of sea salt and pepper.
In a small bowl whisk together tahini, lemon juice, sea salt, black pepper, and garlic. Add 2 tablespoons water and whisk until dressing is smooth and creamy. If the dressing is too thick, add in another 1 to 2 tablespoons water.
Assemble grain bowls: to each bowl add roasted sweet potatoes, quinoa, and kale and mushroom mixture. Garnish with avocado slices, microgreens and pumpkin seeds. Drizzle with tahini dressing and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.