Preheat oven to 400 degrees F (200 degrees C).
Rinse and cook Red Quinoa (1/2 cup) according to directions on package.
Wash Tuscan Kale (3 cup), then spread into single layer on baking sheet.
Lightly spray the kale with coconut oil cooking spray, then sprinkle with the Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon), 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 Carrot (3) to the other side.
Spray carrots 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 5 minutes.
While veggies and quinoa cook, boil the Egg (2) on stove top according to your liking.
In two bowls, add cooked quinoa, baked kale chips, Canned Chickpeas (1/2 cup), shaved carrots, Avocado (1/2), Goat Cheese (1 ounce) and Pumpkin Seeds (2 tablespoon) then top with soft boiled egg and sprinkle with salt and pepper if desired.