Step 1

Preheat oven to 400°F.

Step 2

In a small bowl, add olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt. Mix together.

Step 3

In a large bowl, add sweet potatoes and the olive oil seasoning. Toss to coat the potatoes with the mixture.

Step 4

Spread the sweet potatoes on a baking sheet in a single layer.

Step 5

Bake for 20 minutes. Remove and set aside.

Step 6

In the meantime, rinse quinoa with water. Then add 2 cups of water and quinoa to a small sauce pan. Bring to a boil. Then cover and reduce to simmer for 15 minutes or until liquid is evaporated. Remove from heat and fluff quinoa with a fork.

Step 7

To a small food processor add fresh cilantro, greek yogurt, red wine vinegar, lime juice, olive oil, honey, dijon mustard, red pepper flakes, ground cumin, smoked paprika, garlic clove, salt and a pepper to taste. Blend until smooth and cilantro is finely chopped.

Step 8

Assemble the Sweet Potato Bowls. To a large bowl add quinoa, sweet potatoes, black beans, roasted red pepper, red onion, avocado, corn and then drizzle with dressing. (optional sliced jalapenos)