• Preheat oven to 450°F. Add the sweet potato seasonings to a small bowl.
• Meanwhile, rinse and drain one cup of quinoa thoroughly in cold water. In a 1 1/2 quart saucepan, place 1 cup in 2 cups of water or (for added flavor) vegetable broth and bring to a boil. Reduce to simmer, cover, and cook until all the water is absorbed, about 10 - 15 minutes. When finished, the grains will appear soft and rings will form around the edges. Let cool, then add the lime juice and garlic powder.
• Add sweet potato to a medium bowl. Drizzle oil and sprinkle with seasoning mix; stir to coat. 
• On the largest baking sheet, spread the sweet potatoes across, giving as much room as possible. Bake for 20 minutes.
• Coat the halved cherry tomatoes in a light spray or drizzle of oil. Stir the sweet potatoes, then make room and add the cherry tomatoes for the next 20 minutes of baking, then remove.

  To crisp the sweet potatoes, turn the oven to broil. Watch carefully so they don't burn, stir maybe twice.
• Remove from oven and let the potatoes crisp further on the pan.
• Heat a medium-sized pan over medium, add oil. Once heated, add red onion, bell peppers, and salt. Stir occasionally until the onions are caramelized and the bell peppers are tender. Remove and set aside.

Bowl Assembly

• As you wish or...

  Quinoa on the bottom. Around the world with sweet potato, english cucumber, sautéed bell peppers and onions, spring greens mix, through the middle with tomatoes and chickpeas, then topped with dill yogurt sauce and a sprinkle of sesame seeds.

  Now for the big question - do you keep 'em seperated or mess it all up ; )