Chop sweet potato into cubes, mix with cinnamon. Bake on a pan lined with parchment paper for 40-45 minutes.
While the sweet potato bakes, boil water for the quinoa. Add the quinoa and reduce to a simmer for 15 minutes.
To peel pomegranate cut into quarters. Fill a bowl with water and take out the seeds while the fruit is immersed. Then strain out the water with a mesh strainer. This makes it a lot easier with less mess!
Once every thing is cooked mix the arugula and quinoa with lemon and olive oil. Add the sweet potato, pomegranate, sliced avocado. Garnish with seeds, cilantro and black pepper!