In a small bowl, mix together paprika, garlic powder, onion powder, turmeric, ground cumin, salt, and pepper.
In a medium bowl, toss chopped cauliflower with olive oil. Season with mixed spices. Stir to coat evenly. Place on sheet pan and bake for 20 minutes, until tender.
In a medium saucepan, cook quinoa according to package directions.
In a large bowl, toss together chopped kale, chopped red cabbage, corn, and queso fresco. Set aside.
To make the avocado pesto; in a food processor, add avocado, basil, spinach, lemon juice, and garlic. Pulse until smooth, adding a couple tablespoons of water if needed to thin out.
To serve, fill each bowl with roasted cauliflower, quinoa, mixed kale, tomatoes, season black beans, and avocado pesto.
Garnish with cilantro and green onions.
Right before serving, squeeze fresh lime juice over each bowl.