Set your oven to broil at 425 F. Then prepare the sweet sriracha sauce by mixing the sriracha and maple syrup together.
Cube the sweet potatoes and toss onto a baking sheet. Spray with coconut oil and coat in about 1/4 cup of the sriracha sauce. Bake for 10 minutes on each side (total 20-25 minutes) or until slightly crispy.
While the potatoes are cooking, add 1 1/2 cups quinoa and 3 cups water to a saucepan. Bring to a boil and then reduce to a simmer. Allow to cook until all the water has been absorbed by the quinoa. Remove from heat once done.
Then cook the black beans in the saucepan for about 5-10 minutes or until soft.
Chop up the tomatoes, onions, and avocado.
Add all the ingredients to a bowl and drizzle on the sriracha sauce. Serve and enjoy.
