Preheat oven 425 degrees. Cut sweet potatoes and red onions into ½ inch pieces and spread out onto a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, curry, cayenne pepper, a pinch of salt and pepper and mix around. Bake for 25 minutes or until golden brown.
Cook quinoa according to packaging. Chop kale and add to a large bowl. Drizzle 1 tablespoon of olive oil, the juice of one lemon and garlic over the top. Add a pinch of salt and pepper. Massage kale to wilt. Refrigorate until ready to serve.
To make avocado creme, add all ingredients to a food processor or blender until well combined. Store in refrigerator until ready to serve.
Assemble by splitting the kale and quinoa salad between two plates. Add the sweet potatoes and avocado. Sprinkle feta cheese or any cheese of choice on top. Drizzle with avocado creme.
Recipe by Fig & Thyme at https://www.figandthyme.com/curry-sweet-potato-bowl/