In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let cool.
Preheat the oven to 400°F. Chop the sweet potatoes into small bite-sized cubes and toss in a large mixing bowl with olive oil, salt, cinnamon, cumin, and coriander. Mix to combine.
Line a baking sheet with parchment paper and transfer sweet potatoes onto tray, ensuring they are not overcrowded. You might need two baking sheets for this. Cook for 35 minutes, or until sweet potatoes are golden and you can easily insert a fork into the middle of the cubes.
Prepare the dressing in a small bowl by whisking together all the dressing ingredients.
In a large mixing bowl, combine chopped kale, chickpeas, goji berries, quinoa, and sweet potatoes. Pour the dressing over top and toss to combine. If desired, add red pepper flakes, salt, and pepper, to taste.