Preheat oven to 425

Line a baking sheet with parchment paper, add the sweet potatoes, Moroccan spice mix, 2 tbsp of olive oil, and a sprinkle of salt/pepper. Toss

Place in oven and roast for about 30 minutes or until sweet potatoes are golden brown. Set aside.

To prepare the spicy seeds, in a dry skillet place your sunflower/pumpkin seeds, sprinkle with a dash of cumin and chili powder. Place over medium-low heat. Toss to keep from burning. Just cook until you can smell the spices and seeds. Just a few minutes. Set aside to cool.

Meanwhile, prepare the rest of the salad.

In a large bowl, add the chopped kale. Toss with 1 tbs of olive oil and a sprinkle of salt. Now comes the fun part. Arrange everything however you want. On top of the kale, add the shaved carrots, cooked quinoa, a handful of the roasted sweet potatoes, bean sprouts, avocado, and pickled red onion.

Then sprinkle on some of the cilantro, spicy seeds, and a huge drizzle of the cashew dressing.

Toss and enjoy my friends!