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Preheat the oven to 425 degrees F.
Slice the potatoes into wedges and lay them flat on a large baking sheet. Spray/drizzle them with oil and sprinkle 1 teaspoon of turmeric + ½ teaspoon pepper over them. Add salt to taste.
Roast them for 15 minutes.
Meanwhile, drain and rinse the chickpeas.
Pat the chickpeas dry and toss in a mixing bowl with 1 teaspoon of paprika and salt to taste, coating evenly.
Remove the potatoes from the oven, push to one side of the baking sheet, and lay the chickpeas on the other ½ of the baking sheet.
Roast the chickpeas and the potatoes for another 10 minutes (or until the potatoes are tender).
Cook the quinoa according to directions. Once the quinoa is cooked, add the remaining 1 tsp of turmeric, ½ tsp pepper, and salt to taste. Mix, fluff, and let cool.
Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
Meanwhile, whisk the dressing together.
Add the quinoa and roasted chickpeas/potatoes to bowls. Top with the dressing, sliced avocado, and enjoy!