Preheat the oven to 400°F (200°C).
Wash and peel the sweet potatoes, then chop them into cubes.
Toss sweet potatoes with olive oil and spices; spread on a baking sheet.
Roast sweet potatoes for 25-30 minutes, until tender.
Cook quinoa according to package instructions.
While quinoa cooks, steam broccoli and green beans until bright green.
In a large bowl, mix cooked quinoa, black beans, and roasted sweet potatoes.
Add steamed vegetables and toss to combine.
Portion into meal prep containers and let cool.
Store in the refrigerator for up to 5 days.