Peel the sweet potatoes and cut them into small cubes (the smaller the cubes, the quicker they cook).
Drizzle with olive. Sprinkle with a generous pinch of salt, garlic powder, paprika and oregano. Mix until evenly coated (see step-by-step pictures in post above). Place on a baking sheet in a single layer.
Roast in the oven for 20 minutes (check if they are soft, if not roast them for 5 more minutes).
In the meantime, rinse the quinoa under cold water. Add it to a pot with twice the volume of water (or follow the instructions on the package). Bring to a boil. When the water boils, reduce to medium heat and cook until the water had absorbed (about 20 minutes).
Make the hummus dressing by mixing the hummus and the water. Add more water for a thinner consistency.
Add the washed arugula (if using), quinoa and the roasted sweet potatoes to a salad bowl. Top with sunflower seeds, cranberries and drizzle with hummus dressing.
Notes
Place the dried cranberries in a bowl with hot water. They will plump up and be juicier.
You can dry-roast the sunflower seeds in a pan without oil until golden (takes about 3 minutes).
Preferably store leftover salad and dressing separately. This sweet potato quinoa salad can last up to 4 days if the arugula and the dressing were refrigerated separately. If the salad is already dressed, you can store it in an air-tight container in the fridge for up to 1 day.