Cook quinoa: rinse 1 cup quinoa and combine with 2 cups water in a saucepan. Bring to a gentle boil, then cover and simmer for ~15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Set aside to cool.

Cook sweet potatoes: heat 2 Tbsp olive oil in a skillet over medium heat. Add diced sweet potatoes, cumin, paprika and salt; stir to coat. When sizzling, add ~¼ cup water, cover and reduce heat. Cook ~10 minutes until tender. Uncover and increase heat slightly, cooking until edges caramelize (~3–7 minutes). Set aside to cool.

Massage kale: place chopped kale in a large mixing bowl. Sprinkle with ½ tsp salt and squeeze with your hands until leaves darken and soften. Whisk 2 Tbsp olive oil and juice of 1 lime; drizzle over kale and toss to coat.

Make avocado sauce: in a blender or food processor, combine avocados, juice of 2 limes, 2 Tbsp olive oil, jalapeño, cilantro, coriander (if using), and salt. Blend until smooth and creamy.

Assemble salad: add cooled quinoa to the kale and toss to combine. Divide between four bowls. Top with sweet potatoes, black beans, a dollop of avocado sauce, crumbled feta (if using), and pepitas.

Serve immediately, or refrigerate components separately for make‑ahead meals.