FOR QUINOA: Combine quinoa and broth or water in a small saucepan. Cover and bring to a boil. Turn heat down so it's at a gentle simmer, do not remove lid. Set timer for 15 minutes. When timer goes off, most of the liquid should be absorbed. Turn the heat off and let it sit for 5 more minutes, then fluff with a fork or spoon. All the liquid should be gone and you can add salt and pepper to taste if you want.

FOR SWEET POTATOES: Meanwhile, heat 1 T oil in a large skillet over medium heat. Add sweet potatoes and saute until sweet potatoes are browned and just tender. Don't cook until they're mushy :) Sprinkle with turmeric, salt, pepper, and coconut sugar and stir to combine. Set aside.

FOR AVOCADO CREAM: While quinoa and sweet potatoes are cooking, combine avocado, mayo, lime juice, water, salt, pepper, and cilantro in a food processor (I use a mini KitchenAid one). Process until smooth, add an additional teaspoon of water if needed to get the right consistency. I put the avocado cream in a condiment bottle to squirt out.

PUT IT TOGETHER: In a bowl, arrange in thirds the sweet potatoes, black beans, and quinoa. Drizzle generously with the avocado cream, or just add a heaping spoonful to the top. Garnish with green onions, cilantro, and freshly ground pepper and serve.

Store leftovers separately in the fridge and saute quickly to reheat. The avocado cream will brown a little but will still taste great later, IF you have any leftovers :)