Bring 2 cups of vegetable broth to a boil in a medium saucepan.
Add the quinoa, 1 Tbsp avocado oil, turmeric, grated ginger, lemon zest, and 1/2 tsp sea salt; return to a gentle boil.
Reduce heat to low, cover, and simmer until most liquid is absorbed, about 12–15 minutes.
Remove from heat, fluff quinoa with a fork, cover, and let sit 5 minutes; stir in the nutritional yeast and taste for seasoning.
While the quinoa rests, heat 2 Tbsp avocado oil in a skillet over medium-high heat.
Add the sliced onion and sauté until translucent, about 3 minutes.
Add the red and green bell pepper matchsticks and cook, stirring frequently, until softened but still slightly crisp, about 5–8 minutes.
Reduce heat to medium-low, add the chopped kale to the skillet, cover, and cook until wilted, about 2 minutes.
In a separate nonstick skillet, fry 2 eggs sunny-side up to your preferred doneness.
Divide the quinoa between 3 bowls, top each with the sautéed onions, peppers, kale, a sunny-side-up egg, and slices of avocado.
Season bowls with additional sea salt or a squeeze of lemon if desired and serve.
