Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Cube the sweet potatoes and prepare your jalapeño by cutting it in half and removing the seeds.

Place the cubed sweet potatoes and halved jalapeño on the prepared baking sheet. Drizzle with vegetable oil and sprinkle with chili powder, smoky paprika, cumin, and fine sea salt. Toss everything together to coat evenly, then roast for 20-24 minutes.

While roasting, heat a dry skillet over medium heat and toast the pepitas for 6-7 minutes until golden and fragrant.

In a medium saucepan, combine rinsed quinoa with water and a pinch of salt. Bring to a boil, reduce to simmer, cover, and cook for 13-14 minutes until tender.

Remove the roasted jalapeño and let cool. Blend it with lime juice, garlic, cumin, salt, cilantro, and olive oil until smooth.

In a large bowl, combine cooled quinoa, roasted sweet potatoes, cooked black beans, fresh spinach, and green onions. Drizzle with dressing and toss to combine.

Before serving, sprinkle toasted pepitas and diced avocado over the salad and adjust seasoning if needed. Serve with lime wedges.