Preheat the oven to 200 degrees C (392 degrees F).
Toss the chickpeas with with olive oil, coriander, paprika, turmeric, and salt until evenly coated.
Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes.
Wrap sweet potatoes in a damp paper towel and microwave for 5-7 minutes, until close to being done. Let cool slightly to be able to cut into rounds.
In a non-stick skillet, cook the sweet potato slices until browned on both sides.
In a small bowl, whisk together the dressing ingredients. Set aside.
To assemble the bowls, divide wild rice, beets, sweet potatoes, chopped kale, shredded cabbage, avocados and chickpeas between 4 bowls. Drizzle with the dressing. Sprinkle with pumpkin seeds.