Using a saucepan with 4 cups of water, add quinoa, 1 tsp sea salt, 1 tsp olive oil, and lemon zest. Bring to a boil over high heat, then reduce heat to medium-low heat and cover. Cook for 10-15 minutes. Drain if necessary. Set aside.
While quinoa cooks. Toss sweet potato slices with 1 tsp olive oil, .5 tsp sea salt, 1 clove of minced garlic, and .25 tsp ground black pepper. Roast in oven 30-40 minutes or until tender.
Toss chopped kale with 1 tsp olive oil, .5 tsp sea salt, and .25 tsp ground black pepper. Roast for 15-20 minutes.
Split quinoa between four bowls. Top with sweet potatoes, kale, beans, and avocado. Drizzle dressing over the top and sprinkle fresh chives over the top.
This can be served warm or cold. You can either have a hearty warm meal or a cool salad.