Add 2 cups of water to a saucepan and turn onto medium heat.

Rinse your quinoa in a strainer and then add it to the saucepan. Bring the quinoa to a bowl and then turn down to simmer. Cook your quinoa for about 10-12 minutes, until there is no water left in the bottom of the pot.

Turn oven onto 400 degrees and line 2 baking sheets with parchment paper.

Place beets, carrots, and yams into a large mixing bowl and drizzle in your melted coconut oil. Sprinkle curry powder and paprika into the bowl and stir together.

Put these veggies on one baking sheet and place them into the oven. Roast these for 20-25 minutes, or until tender with a fork.

Throw in your broccoli and asparagus into the same mixing bowl and soak up all the extra coconut oil and spices that were left inside the bowl.

Add these veggies on a separate baking sheet and place it in the oven. Roast these veggies for about 10-15 minutes.

Place your kale into a large salad bowl. Add in your freshly squeezed lemon juice, avocado, and nutritional yeast and toss thoroughly, massaging ingredients into each leaf.

Using your favorite serving bowls, layer in your kale salad, quinoa and roasted veggies and enjoy!