1. Preheat oven to 425℉ and line a baking sheet with parchment paper.
2. In a Ziploc bag, add the sweet potatoes, 2½ teaspoons of olive oil, maple syrup, chili powder, cinnamon powder, garlic powder, and salt, seal the bag, and then shake it to combine everything.
3. Once the sweet potatoes are seasoned, lay them on the baking sheet, and put them in the oven to roast for 20 minutes.
4. After that time, turn the potatoes, and put them back in the oven for another 15 to 20 minutes.
5. After that time, remove from the oven and let cool.
6. Prep the salad dressing by whisking together the water, 2½ teaspoons of olive oil, lemon juice, minced garlic, and toasted sesame oil in a bowl.
7. Once combined, divide the dressing into 5 air-tight containers, and store in the fridge.
8. Prep all other ingredients including the quinoa, tomatoes, and avocado.
9. Once everything is cooked and prepped, add ½ cup of quinoa, ¾ cup of the roasted sweet potatoes, a handful of arugula (should divide all 3 cups equally), 10 pieces of tomato, and just over 1½ tablespoons of avocado to 5 air-tight containers, and store in the fridge.
10. When ready to enjoy a serving of salad, top it with a serving of dressing, seal the container, shake it all together, and dig in!