Sweet Potato Black Bean Quinoa Bowls

For the roasted sweet potato:
Preheat oven to 425ºF. Line a baking sheet with foil and spray with cooking spray. Toss diced sweet potato in olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast for 12–15 minutes or until it is fork tender.

For the quinoa:
Rinse and drain red quinoa, then put in a medium-sized sauce pan with water and 1/4 teaspoon kosher salt. Bring quinoa to a boil, then cover with lid and lower heat to medium low. Cook quinoa for about 15 minutes, until all liquid is absorbed.

Remove from heat and season quinoa with remaining 1/4 teaspoon kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

For the cilantro cream drizzle:
In a blender, add all ingredients and blend until smooth.

To assemble the bowls:
Divide quinoa mixture among bowls. Top with black beans and roasted sweet potato. Drizzle cilantro cream on top with a spoon. Top with more cilantro if desired.