Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.

Toss diced sweet potatoes with 2 tablespoons olive oil, cumin, smoked paprika, chili powder, garlic powder, sea salt, and black pepper until every cube is glossy and spiced.

Spread in a single layer with space between cubes. Roast for 25 to 28 minutes, flipping halfway through with a spatula, until caramelized, crispy at the corners, and tender in the center.

Cook quinoa according to package directions in vegetable broth for maximum savory flavor; fluff with a fork and set aside to cool.

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add drained black beans, cumin, oregano, a pinch of salt, and lime juice. Cook for 4 to 5 minutes until heated through, slightly mashing a small portion with the back of a spoon to create texture.

In a mini blender or food processor, combine Greek yogurt (or tahini), fresh cilantro, lime juice, minced garlic, olive oil, honey, and salt.

Blend on high for 30 to 45 seconds until bright green and completely smooth. Add 1 to 2 tablespoons cold water as needed to reach a velvety, drizzling consistency.

To serve immediately: Divide warm quinoa into bowls. Arrange distinct sections of roasted sweet potatoes, seasoned black beans, sliced avocado, and pickled red onions on top. Drizzle generously with cilantro lime crema and garnish with fresh cilantro leaves.

For 4-day meal prep: Divide quinoa, black beans, and roasted sweet potatoes into 4 airtight glass meal prep containers. Store the dressing in separate small sauce cups. Seal and refrigerate for up to 4 days. Reheat the bowl gently, then add freshly sliced avocado and drizzle with dressing!