Preheat your oven to 400°F (200°C) and gather your ingredients.

Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes.

Bring 2 cups of vegetable broth to a boil, then add 1 cup of rinsed quinoa. Cover and simmer for 15 minutes, then let sit for 5 minutes.

Whisk together the dressing ingredients in a small bowl.

In a mixing bowl, combine cooked quinoa, roasted sweet potatoes, and remaining salad ingredients. Toss gently.

Drizzle dressing over the salad and toss until well-coated.

Serve warm or at room temperature, topping each portion with avocado.

Savor the flavors of your colorful salad!