In a 9 by 12 baking dish, combine the diced sweet potatoes, cumin, chili powder, garlic powder, cayenne, salt and olive oil. Make sure each potato piece is pretty evenly coated with seasoning. Bake for 30-35 minutes until soft.
While the potatoes bake, cook the quinoa per the instructions on packaging (2 cups water, bring to boil, cover and reduce heat for 15-20 minutes), dice the red peppers, rinse the beans, and combine everything in a large mixing bowl once the quinoa is cooked.
In a liquid measuring cup, combine the lime juice, olive oil (2 tbsp.), and chili powder. Once combine, pour over the quinoa mixture and stir to combine.
By this point the sweet potatoes should be done, remove from the oven and let cool for 10 minutes.
Once cool, stir into the quinoa mixture. Let the entire mixture chill and serve over the baby spring mix.
I've made this for lunches for the week. In order to do this, I portion out the chilled quinoa mixture into 5 equal portions, and place 1 oz of the baby spring mix on top of each. When it comes time to eat, I dump the Tupperware over into a bowl, stir the contents around and enjoy! Putting the greens on top prevents them from getting soggy and the lime juice mixture in the quinoa acts as a dressing once stirred together with the greens.