Place potatoes and chickpeas on a parchment-lined baking sheet. Sprinkle with garlic, drizzle with olive oil, season well with salt and pepper. Roast for 15-20 minutes, or just until potatoes are tender. Remove and allow to cool slightly.
While potatoes and beans are roasting, mix together tahini, maple syrup and lemon juice.
Spoon 1 Tbsp of this lemon-tahini mixture over kale and massage until tender, about 1-2 minutes.
In two large pasta bowls, layer kale, quinoa, chickpeas and potatoes, cabbage, beets and radish.
Fry eggs in a skillet. Serve over bowl. Drizzle with remaining tahini-maple-lemon mixture. Top with avocado. Serve immediately and enjoy!
NOTE: For a meat-lover's option, serve with sliced chicken sausage.