Start by preheating the oven to 400°F. Wash and then cut off any gnarly spots on the sweet potato before dicing into 1 inch cubes. Toss with sunflower oil (or any high heat oil) in a baking dish then roast in the oven for 25 minutes.

While the potatoes are roasting, cook your quinoa by bringing 2 cups water to a boil over medium heat and add the quinoa to it. Once it is boiling, reduce heat to low and cover with a lid. Cook for 15 to 20 minutes then set aside.

While the quinoa is cooking, prepare the dressing by adding all ingredients to a food processor or a small bowl (if you want to chop the cilantro by hand) and mix together.

Once potatoes are done, add the hemp seeds to the dish and stir until the potatoes are evenly coated with the seeds.

Add the black beans to the dish as well and place back in the oven for 10 minutes. Remove from the oven and set aside.

Scoop 1/4 of the quinoa mixture into four separate bowls and then top with (spinach if using) and then the roasted sweet potatoes and beans.

Pour 1/4 of the dressing onto each and serve with avocado or cheese.