Preheat oven to 375F. In a bowl, toss the diced sweet potatoes with olive oil, mixed herbs, chipotle chili paste, and salt and pepper. Add to a parchment lined pan in the oven and bake for 25-30 min or until cooked through.
While the sweet potato is cooking, begin the quinoa. To a pot on the stove, add water, 2 tbsp olive oil, onion, garlic, Thai chili, sumac and salt and pepper. Bring to a boil and add quinoa. Mix well, cover and let simmer for 15 min. Once done set aside, turn off heat and let sit with the lid cracked for another 5 minutes. Fluff.
In a small saucepan on the stove, boil water. Using a slotted spoon, gently lower your egg into the boiling water. Set a timer for six minutes (or longer, depending on how well cooked you’d like your eggs).
In the meantime. Add 2 tbsp olive oil and the mustard seeds to a pan. Let crackle for a few seconds then add in chopped kale, salt and pepper and sauté until wilted (about 4 min). Turn off and set aside.
To plate, add all ingredients to a bowl and top with avocado dressing, or dressing of your choice and eat.