Cook the Quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water (or chicken broth), and olive oil. If using water, add ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
Roast the Sweet Potatoes. Preheat the oven to 400°F. and line a baking sheet with parchment paper. Spread the diced sweet potatoes on the sheet and drizzle lightly with olive oil. Sprinkle with 2 teaspoons of the taco seasoning (reserve 1 teaspoon for the sauce) and toss to coat evenly. Roast for 25 minutes, until the sweet potatoes are tender and slightly golden on the edges.
Prepare the Taco Sauce. In a small bowl, whisk together the sour cream, lime juice, hot sauce, and the reserved 1 teaspoon taco seasoning. Taste and adjust, add more salt if needed. Set aside.
Assemble the Taco Bowls. Divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, halved cherry tomatoes, and sliced avocado. Drizzle generously with the taco sauce and garnish with fresh cilantro. Add any additional toppings you like, such as beans, corn, salsa, guacamole, or extra lime wedges.
