Preheat your oven to 400°F (200°C). If you're opting for the air fryer, set it to 375°F (190°C).

Rinse and thoroughly dry the chickpeas using paper towels. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet or in the air fryer basket. Bake in the oven for 25-30 minutes or air fry for 15-20 minutes until golden and crispy. Set aside.

Place the sweet potatoes on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.

While the sweet potatoes are roasting, cook the quinoa according to package instructions. Fluff it with a fork when done and set aside.

Bring a pot of water to a boil. Gently add the eggs and cook for precisely 7 minutes. Transfer the eggs to an ice bath to cool. Once cooled, peel and slice them in half.

In a large bowl, massage the kale leaves with a drizzle of olive oil and apple cider vinegar for about 2-3 minutes until they soften and become vibrant.

In each serving bowl, layer the cooked quinoa, massaged kale, roasted sweet potatoes, sliced avocado, and the perfect 7-minute egg halves. Top it all off with a generous handful of crispy chickpeas.

Finish the bowl with a sprinkle of salt and pepper. Optionally, drizzle with a light vinaigrette or your favorite dressing for an extra layer of flavor. Serve immediately, and relish the harmony of flavors and textures in each bite.