SAUCE: In a large mason jar (See Note 1), add the finely chopped garlic cloves (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!), red wine vinegar and freshly squeezed lime juice. Add in the olive oil, dried oregano, red pepper flakes, and honey. Place the lid on the jar and shake to combine. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of, if not all, of a good sized bunch; some stems are fine). Finely chop the cilantro and measure to get 1/2 cup. Add the 1/2 cup finely chopped parsley and 1/2 cup finely chopped cilantro to the jar and stir to combine. Season to taste with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Place the lid on the jar, shake, and place in the fridge overnight or let stand at room temperature while preparing everything else.
QUINOA: In a medium-sized pot, add the quinoa (rinse in a fine mesh sieve first to remove saponin coating), vegetable broth (or water) and 1/2 teaspoon fine sea salt. Bring to a boil and then reduce the heat and cover with a lid. Let cook for 12-17 minutes or until the water is mostly absorbed. Remove from heat, keeping the lid on, and let stand for 15-20 minutes. Remove the lid, and fluff quinoa with a fork.
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan (15x21 inches) and add the olive oil, chili powder, paprika, cumin, and garlic powder on top. Season to taste (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper). Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. Once the potatoes are crisp tender, remove from the oven and then pour the (drained and rinsed) black beans on the pan. Toss to combine with the sweet potatoes.
ASSEMBLE: Divide the quinoa evenly among 4-6 bowls. Top with the seasoned sweet potato and bean mixture. Add 1/4 of a thinly sliced avocado to each bowl along with some lime wedges if desired. Drizzle the sauce generously over bowls (you may not use it all; save any leftovers keep it to top extra veggies with as a snack throughout the week; sauce will keep for 5 days in the fridge). Enjoy!