Rinse the quinoa. In a medium saucepan, combine the quinoa and (need amount) water. Bring this mixture to a boil and then lower to a simmer. Cook the quinoa until it has absorbed all of the water. This can take about 15 minutes. Remove the quinoa from the heat and set aside for 5 minutes.
Heat a skillet over medium heat, pour a tablespoon of coconut oil and when it’s warm add the chopped sweet potatoes. Give it a stir and then add the cumin, paprika, and salt. Give it another stir.
Next add 1/4 cup water and cover the skillet and reduce to low heat. Cook for about 10 minutes until the the sweet potatoes are cooked.
Remove the skillet’s lid and turn up the heat to remove any extra moisture. Add a little more olive oil and cook for a few more minutes, so that the sweet potatoes have a nice browned edge.
Heat a skillet over medium heat and add the pumpkin seeds. Cook for a few minutes while stirring occasionally.
For the sauce, combine all avocado sauce ingredients to a blender or food processor. Blend and add salt.
For serving, add salad greens to a bowl, top with quinoa, sweet potatoes, black beans. Sprinkle pumpkin seeds and drizzle the avocado sauce on top. Bon appetit!