Cook quinoa according to package instructions in vegetable broth or water.
Place kale in a large bowl. Add cooked quinoa to kale and toss to combine. Kale will soften from heat of quinoa. Set aside.
Combine coconut sugar, smoked paprika, chili powder, garlic powder, 1/4 tsp. salt, and lime zest in a small bowl. Mix to combine. Rub spice mixture evenly on salmon.
Heat oil in a large cast iron or nonstick skillet over medium-high. Add salmon, skin side-down, and cook 4 to 5 minutes. Carefully flip salmon over and cook 2 to 3 minutes. Transfer to a plate.
Place avocado sauce ingredients in a blender. Blend until smooth, adding extra water in 1 tbsp. increments if needed, until desired consistency is achieved.
Divide kale and quinoa mixture among 3 plates or shallow bowls. Top evenly with tomatoes and sunflower seeds. Add 1 salmon filet to each bowl. Drizzle avocado sauce evenly overtop.