Preheat oven to 400 degrees F (204 C) and prep sweet potatoes. Toss in a drizzle of olive oil and 1/4 tsp each cumin, cinnamon and sea salt (amounts as original recipe is written // adjust if altering batch size). Bake for 20-25 minutes or until tender and slightly golden brown.
Rinse quinoa in a fine mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2-3 minutes and then add 1 1/2 cups water and stir (amount as original recipe is written // use a 1:2 ratio quinoa:water if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and the water is fully absorbed. Turn off heat and set aside.
In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin and cinnamon (amounts as original recipe is written // adjust if altering batch size). If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.
*Nutrition information is a rough estimate.
*You will have leftover dressing.