On a large baking sheet, toss together the cubed veggies, olive oil, salt, pepper, cumin and paprika. Once coated, evenly distribute the vegetables on the baking sheet.
Transfer the baking sheet into the oven and roast for 25-30 minutes until they are fork tender.
For the Crispy Quinoa
Heat the olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
For the Salad
Toss the kale, olive oil, lime juice and salt in a large bowl and then add piles of the avocados, quinoa, black beans, cotija and roasted vegetables. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.
For the Cilantro Vinaigrette
Combine everything in a high powered blender and blend until smooth. Taste and adjust salt and pepper as needed.