Preheat your oven to 400°F (200°C). Chop the vegetables and spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes.

While the vegetables roast, rinse quinoa. In a saucepan, combine quinoa with 2 cups of water, bring to a boil, then simmer covered for 15 minutes.

If using canned chickpeas, drain and rinse. In a skillet, heat olive oil, add chickpeas, season, and cook for 5-7 minutes.

Start with quinoa as the base in a bowl, layer with roasted vegetables and chickpeas, then top with fresh kale.

Drizzle with olive oil, sprinkle turmeric, and squeeze lemon juice, tossing gently to combine everything.

Serve immediately for a warm meal or cool for meal prep.