Rinse quinoa under cold water and combine with water in a saucepan. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes until fluffy.

Preheat oven to 400°F (200°C). Cube sweet potato, toss with olive oil and spices, spread on baking sheet and roast for 25-30 minutes until tender.

In a large bowl, combine cooked quinoa, black beans, corn, red onion, and bell pepper. Toss until evenly mixed.

In a small bowl, whisk together lime juice, cumin, and chili powder. Pour over the quinoa mixture and toss to coat.

Adjust seasoning as needed, serve warm or chilled, garnished with cilantro and desired toppings.