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Preheat oven to 425° F. Line a baking sheet with parchment paper. Add the diced sweet potato to a bowl along with the oil, salt, pepper and spices. Toss until coated then dump it out onto the baking sheet. Spread it out into a single layer.
Bake for 12-18 minutes or until the potato is fork tender.
Rinse and drain the quinoa. Add it to a saucepan with the water and salt. Bring it to a boil then cover with a lid and turn the heat down to medium-low. Simmer the quinoa for 15 minutes or until the water is absorbed and the quinoa is fluffy.
Stir in the spices, lime juice, and cilantro. Taste for seasoning.
Add all of the ingredients to a blender or food processor. Puree until the sauce is smooth. Taste for seasoning then pour it into a jar or bowl.
Add a ¼ of the quinoa to each bowl. Top with some of the roasted sweet potato and black beans. Drizzle with the cilantro cream and garnish with cilantro.