Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set it aside.
Place the sweet potato cubes in a large bowl. Drizzle them with olive oil, then add paprika, ground cumin, salt, and pepper. Toss everything together until well coated.
Spread the seasoned sweet potatoes over the parchment paper on the baking tray. Roast them for 18-20 minutes, or until they are nicely roasted. Once done, allow the roasted sweet potatoes to cool.
While the sweet potatoes are cooling, prepare the salad dressing. In a separate bowl, combine olive oil, lime juice, maple syrup, garlic, salt, and pepper. Set the dressing aside.
In a large bowl, add the roasted sweet potatoes, quinoa, black beans, avocado, cranberries, almonds, and cilantro. Drizzle the prepared dressing over the salad and toss to combine everything.
Serve the salad with extra dressing on the side.