Step 2

Make the kale: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the olive oil and kale together. Season with salt and pepper.

Step 3

Arrange the kale in an even layer on the baking sheet and roast until very crisp, 15 to 17 minutes.

Step 4

While the kale cooks, make the quinoa: In a medium pot, heat the olive oil over medium heat. Add the quinoa and toast for about 1 minute, stirring constantly. Add the broth (or water) and bring to a simmer. Simmer until the quinoa is tender and has absorbed all the liquid. Season with salt and pepper. Set aside.

Step 5

Make the spicy shrimp: In a large skillet, heat the olive oil over medium heat. In a medium bowl, toss the shrimp with the hot sauce, cumin and coriander; season with salt and pepper. Add the shrimp to the skillet and sauté until fully cooked, 4 to 5 minutes.

Step 6

Assemble the bowls: Divide the quinoa among the four bowls and top with a quarter of the kale and shrimp. Top each bowl with a quarter of the avocado and watermelon radish slices. Serve immediately.