Preheat your oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly crispy.

While the sweet potatoes roast, combine quinoa with 2 cups water in a medium pot. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until water is absorbed and quinoa is fluffy.

Heat remaining olive oil in a small pan over medium heat. Sauté red onion and garlic until softened, about 3-4 minutes.

Warm black beans in a small saucepan over low heat, seasoning with a pinch of cumin and salt.

Assemble your bowls by dividing the quinoa among 4 bowls. Top with roasted sweet potatoes, black beans, sautéed onions and garlic, fresh spinach, and sliced avocado.

Finish with a squeeze of lime juice and your chosen toppings.