Step 1

Preheat the oven to 450 degrees F.

Step 2

Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.

Step 3

Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.

Step 4

Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.

Step 5

Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.