Preheat oven to 425.
On a baking pan lined with parchment paper, place onions and sweet potatoes on the pan creating a single layer. Sprinkle with a drizzle of olive oil and season as you wish (I used salt and pepper). Cook for 25 minutes, rotating halfway through.
Cook the quinoa according to its packaging.
While the veggies and quinoa are cooking, begin prepping the kale. Place it in a medium-sized bowl and add 2-3 tbsp of dressing to the bowl. Massage the kale thoroughly with your hands until leaves are soft.
Once the sweet potatoes and onions are finished roasting add them to the kale mixture and combine.
Top with sliced avocado and additional dressing if desired. Enjoy!