Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Brush cut sides of potatoes with 1 tsp. of the olive oil. Place potato halves, cut sides down, in one side of prepared baking pan. In a small bowl toss chickpeas with 1 tsp. olive oil and chili powder. Spread in single layer in pan next to potatoes. Roast about 35 minutes or until potatoes are tender and chickpeas are browned, stirring chickpeas once halfway through roasting.
Meanwhile, place eggs in a single layer in a medium saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand 6 minutes; drain. Let stand until cool enough to handle. Peel eggs; slice eggs in half (eggs will be soft set; for hard-cooked eggs let stand 15 minutes before draining).
For dressing, in a large bowl whisk together the 1/4 cup olive oil, the vinegar, garlic, salt, and pepper. Remove all but 1/4 cup dressing from bowl. Add kale to bowl. Using your hands, massage kale leaves until tender and glossy.
Divide sweet potato halves, kale, quinoa, chickpeas, avocado, and eggs among four bowls. Drizzle reserved dressing over bowls. Sprinkle with chives. Season to taste with additional salt and pepper.
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27 g fat
(5 g saturated fat,
5 g polyunsaturated fat,
16 g monounsaturated fat),
186 mg cholesterol,
439 mg sodium,
64 g carbohydrates,
13 g fiber,
10 g sugar,
19 g protein.