In a small bowl, mix olive oil, cumin, paprika, garlic powder, and salt.
In a large bowl, add the diced sweet potatoes and olive oil seasoning. Toss to coat the potatoes with the mixture.
Spread the sweet potatoes on a baking sheet in a single layer and bake for 20 minutes.
While sweet potatoes are in the oven, add water to a small saucepan. Bring the water to a boil and add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 12 minutes or until liquid is evaporated. Fluff quinoa with a fork when done.
In a small food processor, add fresh cilantro, coconut yogurt, apple cider vinegar, olive oil, honey, dijon mustard, red pepper flakes, cumin, paprika, garlic clove, salt and pepper to taste. Blend until smooth.
Combine the quinoa, sweet potatoes, black beans, red onion, corn, avocado, jalapeño, and cilantro to each bowl. Drizzle with dressing, and enjoy!