1. Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet lined with parchment paper or a silicone mat.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re tender and slightly caramelized on the edges. This roasting step is where the magic happens—the natural sugars in the sweet potato deepen and give that cozy warmth you want in a bowl.
3. While the sweet potatoes roast, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil.
4. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Once done, fluff it with a fork and season lightly with salt and a drizzle of olive oil.
5. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, baby spinach or greens, chopped red onion, and lemon juice. Toss gently to mix everything together and let the greens wilt slightly from the warmth.
6. Divide the mixture into serving bowls. Top each bowl with sliced avocado and crumbled feta cheese.
7. Add any optional toppings like toasted pumpkin seeds, fresh parsley, or a drizzle of tahini for extra texture and flavor.
8. Serve immediately, or if you’re preparing ahead, keep the components separate until ready to eat.

One personal tip I’ve learned over the years is to avoid adding avocado too early. It’s best sliced fresh at serving time to keep it vibrant and creamy. Also, I sometimes double the roasted sweet potatoes because they’re always the first to disappear at our table—my kids love their sweetness and texture!