Preheat oven to 400 degrees.

Rinse and cook quinoa according to directions on package.

Wash kale, then spread into single layer on baking sheet, lightly spray the kale with coconut oil cooking spray, then sprinkle with the smoked paprika, turmeric, garlic powder, black pepper and cayenne, toss to coat. Bake 10 minutes, remove from oven and toss to flip. Now that the kale has begun to crisp, move it to one side of the pan and add the shaved carrots to the other side. Spray lightly with coconut oil cooking spray and sprinkle lightly with smoked paprika and black pepper (about 1/2 tsp each), toss to coat. Put kale and carrots back in oven and bake additional five minutes.

While veggies and quinoa cook, boil a couple of eggs on stove top according to your liking. I went for more of a soft-boiled egg so you'll notice the center is still a little runny.

In two bowls, add cooked quinoa, baked kale chips, garbanzo beans (1/4 cup each bowl), shaved carrots, avocado, goat cheese and pumpkin seeds, then top with soft boiled egg and sprinkle with salt and pepper if desired.