Preheat oven to 400 F.
Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of pepper.
Spread evenly on a baking sheet, and roast for 20 minutes, or until the potatoes are soft.
Place the quinoa and ½ cup of water in a covered pot on high. Bring to a boil.
Reduce to simmer, and cook for 15 to 20 minutes or until quinoa absorbs liquid and is tender.
Allow the roasted potatoes and quinoa to cool to room temperature.
Mix quinoa, spinach, diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.