Preheat oven to 400 degrees. Chop sweet potatoes and add to a roasting pan. Spray with avocado oil and a sprinkle of salt. Place in the oven to roast for about 30-40 minutes flipping halfway until golden brown.
Cook quinoa according to package instructions in water or broth.
While the sweet potatoes roast and the quinoa cook, add all the dressing ingredients to a blender except water. Slowly add water till desired consistency.
To build a bowl, add quinoa, sweet potatoes, arugula, feta, chopped mint, cherries, and almonds. Top with dressing and enjoy.
Should serve about 4 bowls. Keep ingredients separate if storing leftovers.