Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.
Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.
Whisk together dressing ingredients until smooth and creamy. Set aside.
Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.
Drizzle dressing over top, toss together and enjoy!