Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, add the diced sweet potatoes, avocado oil, a good amount of salt and pepper, and a few shakes of garlic and onion powder. Stir until well combined. Place on the baking sheet and roast in the oven for 35-40 minutes.
While sweet potatoes are roasting, make your quinoa. Cook your quinoa with either water or vegetable broth according to the package’s instructions. Vegetable broth will yield more flavor.
While quinoa is cooking, add olive oil to a pan over medium high heat. Then add the onions, celery, and garlic. Saute until onions start to turn golden and soften. Add 1 tsp of dried thyme, 3/4 tsp of dried sage, 1 tsp of dried osemary, and 1 tsp of salt (if using fresh herbs, you will need a lot more, probably about 1 Tbsp of each). Saute for another 1 minute. Then add the kale and saute until wilted. Remove from heat.
Assemble the stuffing. In a large mixing bowl or serving bowl, add the quinoa, roasted sweet potatoes, celery mixture, dried cranberries, pecans, soy sauce, 1/4 tsp each of dried thyme, sage, and rosemary, and 1/2 tsp of salt. Toss everything until well combined. Taste and adjust seasonings if needed. Enjoy!