Preheat your oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, smoked paprika, and salt. Roast for 25 minutes, flipping halfway.

Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.

In a small bowl, whisk together olive oil, lime juice, maple syrup or honey, and minced garlic until well combined. Set aside.

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

Chill salad in the refrigerator for at least 20 minutes before serving or serve warm.