Start by rinsing the quinoa thoroughly under cold water to remove its natural saponin coating, which can leave a bitter taste. Place the rinsed quinoa in a saucepan, add the water or vegetable broth, and bring to a boil.
While the quinoa cooks, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast them in a preheated oven at 400°F (200°C) until tender and lightly browned, about 20-25 minutes.
Once the quinoa is cooked and fluffy, and the sweet potatoes are roasted, assemble the bowls. Divide the quinoa evenly among serving bowls, then top with roasted sweet potatoes, fresh berries, avocado slices, and baby spinach or mixed greens.
Sprinkle each bowl with toasted sliced almonds and, if desired, crumbled feta cheese for added flavor and texture.
To prepare the dressing, whisk together extra-virgin olive oil, honey or maple syrup, lime juice, and sea salt until well combined.
Drizzle the dressing over the assembled bowls, then gently toss everything together just before serving to evenly coat all the ingredients.
Finish each bowl with an extra squeeze of lime for brightness, and if you like a touch of heat, add a pinch of red pepper flakes to taste. Serve immediately and enjoy.