In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with 2 tablespoons of olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced red onion and sauté for 5 minutes until translucent. Add minced garlic and chopped kale, cooking for an additional 5-7 minutes until kale is wilted.

In a mixing bowl, combine cooked quinoa, roasted sweet potatoes, and sautéed kale and onion. Toss gently to combine. Serve topped with sliced avocado and toasted pumpkin seeds.