Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Toss together sweet potatoes, 1 tbsp oil, and garlic powder and arrange on baking sheet. Bake for 35 minutes and sprinkle with salt. 

Cook quinoa according to package directions, replacing water with vegetable stock (if desired)

Combine kale with 1 tbsp lemon juice and salt. Massage until the kale turns a brighter shade of green. 

Mash avocado with fork and add salt and pepper to taste. 

Whisk together remaining lemon juice and garlic. While whisking, add in remaining olive oil. Add salt and pepper to taste. Mix with quinoa.

Divide quinoa between two bowls. Divide the rest of the toppings between the bowls. Serve immediately. 

Whisk together milk and apple cider vinegar in a wide, shallow dish. Add onions and let soak for at least 10 minutes, stirring occasionally. 

Heat oil in a skillet (cast iron works best) to a medium heat.

Combine flour with paprika and salt and pepper in a large bowl. Take a handful of onions from the milk mixture and shake off excess liquid before putting in flour.

Once all onions are added to the flour, mix well with dry hands, shaking off excess flour for onions.

Cover a plate with paper towels, set aside.

Use an onion to test if the oil is hot enough by seeing if it sizzles. If it does, add a handful of onions to the oil, making sure it isn't too crowded. Once golden and crisp on one side, flip onions over with tongs 

Once golden and crispy on both sides, use tongs or a slotted spoon to remove onions from oil and drain on paper towels. Sprinkle with salt. Repeat until all the onions are cooked.