Preheat oven to 425 degrees F.

On sheet pan, arrange sweet potato cubes; drizzle with sesame oil and sprinkle with sesame seeds, paprika, chili pepper and garlic salt. Bake for 35-40 minutes until soft.

Cook quinoa according to package directions. Set aside.

In large bowl, use hands to massage avocado oil and balsamic vinegar into kale. Arrange on baking sheet, sprinkle with salt and bake 12 minutes.

In large sauté pan over medium heat, sauté onion in olive oil for 4 minutes. Add garlic and sauté another 2 minutes.

Add chickpeas and quinoa and stir fry for several minutes, then add sweet potato and stir fry to combine.

Add vegetable stock, aminos and SunButter and stir until well combined and heated through.

To serve, fill one half of each bowl with stir fry mixture and the remaining half with kale. Sprinkle with black sesame seeds.