Preheat the oven to 450F or 425F convection. Line a rimmed baking sheet with parchment paper.
Add quinoa to a medium pet along with 1 ½ cups water. Bring to a boil, then simmer, covered, for 15 minutes or until the water has evaporated and quinoa grains have burst open. Add kale to the pot on top of the quinoa and cover to let it steam gently. Set aside.
Add cauliflower, oil, turmeric, salt and pepper to the baking sheet and toss to coat. Bake for 20 minutes, or until charred in spots.
To make the sauce, add the cooked beet, yogurt, olive oil, lemon, garlic, cumin, salt and pepper to a high speed blender and blend until smooth. Taste and add salt or lemon if needed. If too thick, add water in 1 tablespoon increments to thin it out.
Add warm quinoa, kale, cauliflower, and chicken (if using) to your bowl along with the carrot. Drizzle with beet yogurt sauce and top with toasted nuts or seeds, feta cheese, cilantro, and squeeze of lemon. Give it a final sprinkling of salt and black pepper.