Preheat your oven to 400 degrees and line a baking sheet with parchment. Clean your sweet potato, then cut into roughly 1-inch chunks. Place the sweet potato chunks on your parchment lined baking sheet. Sprinkle the garlic powder, chili powder, 1/4 tsp salt, and 1 tbsp of the oil over the sweet potato and toss to coat with your hands. Spread it in an even layer then roast it in a 400-degree oven for 25-30 minutes until tender, flipping halfway through. 

While your sweet potato is roasting, make the quinoa. Combine the quinoa and water (or vegetable stock) in a pot and set it over high heat. Bring the water and quinoa to a boil, add a pinch of salt, then reduce the heat to medium-low and place a lid on the pot. Allow the quinoa to cook like this for 15 minutes then remove it from the heat. Leave the lid on the pot and let the quinoa sit for 5 minutes.

After 5 minutes, you can remove the lid from the quinoa. Let it cool down close to room temperature, then add it to a large mixing bowl along with the roasted sweet potato, black beans, pumpkin seeds, diced red onion, and cilantro. Toss to combine. Drizzle the remaining 2 tbsp of oil over the salad and squeeze the juice of 1 lime over the salad. Season with salt if you like, then toss once more.

Serve the salad at room temperature or chilled with lime wedges on the side. Store leftovers in the fridge for up to 4-5 days.