Warm quinoa salad with sweet potatoes

Oven: Preheat the oven to 400°F (200°C).
Sweet potatoes: Peel the sweet potatoes and cut them lengthwise into large strips, then into small cubes (the smaller the cubes, the quicker they will cook).
Roast the sweet potatoes: Drizzle with olive. Season with a generous pinch of salt, garlic powder, paprika, and oregano. Mix until evenly coated and them out on a parchment-lined 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.
Quinoa: Rinse the quinoa in a fine-mesh sieve under cold water. Add it to a saucepan with the vegetable broth. Bring to a boil. Then, reduce to medium heat and simmer until all the broth has been absorbed.
Sunflower seeds: Dry-roast the sunflower seeds in a pan (without oil) over medium-high heat until golden. Stir frequently to prevent them from burning.
Make the dressing: Add the hummus and water to a small jar and stir until creamy. Add more water for a thinner consistency.
Assemble: Add the washed arugula, quinoa, and roasted sweet potatoes to a salad bowl. Top with the sunflower seeds and cranberries, and drizzle with hummus dressing.