Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
In a small bowl, combine the black beans with lime juice and a pinch of salt, stirring to coat.
To assemble the bowls, divide the quinoa among four bowls. Top with roasted sweet potatoes, black beans, avocado slices, cherry tomatoes, and cilantro.
Finish with your choice of additional toppings such as salsa, sour cream, or shredded cheese.
