Preheat oven to 400 degrees F.

Cook quinoa according to package directions in salted water. Drain and let cool.

In medium bowl, toss together sweet potato, olive oil, smoked paprika, salt and pepper and transfer to a baking sheet. Roast for 25 to 30 minutes, until fork-tender and lightly browned.

Meanwhile, bring medium pot of water to boil. Carefully lower eggs into boiling water and boil for 6 to 7 minutes. Prepare an ice bath and immediately transfer eggs for 5 minutes, then peel and halve.

In small bowl, whisk together tahini, lemon juice, olive oil, honey, turmeric, pepper and a pinch of salt. Add warm water, 1 tablespoon at a time, until dressing is smooth and pourable.

Place shredded kale in bowl with small drizzle of olive oil and pinch of salt.

Divide cooked quinoa among four bowls. Top each with roasted sweet potato, chickpeas, kale, pickled cabbage, sliced avocado and a halved soft-boiled egg. Drizzle with turmeric tahini dressing before serving.