Preheat oven to 400F.
In a large bowl, toss sweet potatoes in olive oil. Toss well to evenly coat. Spread in a single layer on a baking sheet and season with desired amount of salt and pepper.
Roast sweet potatoes for 20-25 minutes or until golden brown and tender but crispy on the outside.
In a stovetop pot, combine quinoa with water and cumin. Add salt if desired.
Boil quinoa for ten to fifteen minutes or until all water is absorbed and quinoa is tender.
Heat black beans until they reach desired temperature. Add salt if desired.
Plate all ingredients and add creamy honey avocado dressing to top (link in post). Season with salt and pepper.