1. Prepare the sweet potatoes: Begin by preheating your oven to 400 F (200 C). On a large baking sheet, toss the diced sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them in a single layer to ensure even roasting.

2. Roast the vegetables: Place the baking sheet with the seasoned sweet potatoes in the preheated oven. Roast for 15-20 minutes, or until the sweet potatoes are tender and slightly caramelized. Halfway through cooking, add the diced red bell pepper to the baking sheet and continue roasting until both vegetables are tender-crisp.

3. Warm the beans and quinoa: While the vegetables are roasting, gently warm the cooked black beans and quinoa in separate small saucepans over low heat, or in the microwave, until just heated through. This ensures all components of the bowl are a pleasant temperature.

4. Assemble the base: In four separate meal prep containers or serving bowls, divide the warm quinoa evenly among them. Then, add a generous handful of fresh spinach to each bowl on top of the quinoa. The warmth from the quinoa will slightly wilt the spinach, releasing its flavor.

5. Add the roasted vegetables and beans: Once the sweet potatoes and bell peppers are roasted to perfection, divide them equally among the four bowls. Next, add the warmed black beans to each bowl, arranging them neatly alongside the vegetables.

6. Incorporate fresh toppings: Distribute the halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro evenly across all four bowls. These fresh ingredients add a burst of color, texture, and flavor.

7. Dress and serve: Drizzle each bowl with lime juice. When ready to serve, add a dollop of plant-based yogurt or tahini dressing, a spoonful of salsa, and some diced avocado. Toss gently to combine and enjoy immediately, or cover and refrigerate for meal prep.