Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into evenly sized pieces. Toss with olive oil, chili powder, smoked paprika, and salt. Spread on a baking sheet and roast for about 25 minutes, stirring halfway through.

Rinse quinoa under cold water. Boil 2 cups of water in a saucepan, add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let sit covered for 5 minutes, then fluff.

Whisk together olive oil, lime juice, maple syrup (or honey), and minced garlic in a small bowl until smooth. Adjust seasoning if needed.

In a large bowl, combine roasted sweet potatoes, cooked quinoa, red onion, black beans, bell pepper, and cilantro. Pour dressing over and toss gently to combine.

For serving, chill in the refrigerator for about 20 minutes or serve warm immediately.