To make the roasted sweetpotatoes, preheat oven to 425. Line a baking sheet with parchment paper. Cut your sweet potato up into small cubes (about 1/2 inch). Drizzle with olive oil and a pinch of salt/pepper. Place in the oven and roast for about 20 minutes, or until potatoes are golden.
Meanwhile cook your quinoa and lentils following the instrucions on the package (I like to make a large amount of both to keep on hand in the fridge for easy meal prep).
Next prep all your other veggies. Chop the kale (I like my kale sliced really thin), grate your carrots, drain and rinse your chickpeas, chop the cabage, and slice the radish. Now you're all ready to assemble!
To assemble the bowl, grab yourslef a really large bowl and add your kale. Drizzle it with just a toch of olive oil, a little salt, and give it a quick massage. Massaging the kale first make such a differnece. Now add your hot items, the cooked quoinia, lentils, sweet potatoes. Followed by your veggies. Arranfe however feels good to you. Top it off with half of an avocado, a few pickled onions, a sprinkle of hemp seeds and sprouts.
Finally, drizzle a large serving of the spicy ginger lime dress (or dressing of your choice), mix it all up and dig in!