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Prep ingredients: Cook quinoa according to package instructions. Dice sweet potato, cucumber and red onion. Finely chop kale and parsley. De-seed the pomegranates.
To roast your sweet potatoes: Add diced sweet potatoes, and half of the olive oil to a bowl and toss to coat. Once coated, you have two cooking options. To air fry, place in the basket of air fryer and bake at 400F for about 12 minutes, shaking half way. To bake in the oven, spread on a parchment paper lined baking sheet and bake at 400F for about 15 minutes.
To a large mixing bowl, add kale and the remaining ½ tbsp of olive oil. Gently massage to soften the kale.
Top kale with quinoa, roasted sweet potato, cucumber, red, onion, parsley, pomegranate seeds, feta cheese and sunflower seeds.
Drizzle with dressing and toss to combine.
To make the dressing: Add all ingredients to a mason jar, cover and shake to combine.