Preheat the oven to 425 degrees. Place the onions a nonstick baking tray and drizzle with ½ tablespoon of the olive oil. Toss with hands to fully coat and season with salt and pepper. Roast for 20-25 minutes, tossing once.

While the onions are roasting, place the quinoa in a small saucepan with the water, cover, bring to a boil and then uncover and lower heat and let simmer for 15-20 minutes or until quinoa is fluffy.

Once you place quinoa on the stovetop, place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until sweet potatoes are cooked through.

While the sweet potatoes are cooking, combine all of the ingredients for the dressing into a bowl and whisk until combined. Add more water if needed to thin the dressing out to your preference.

Once onions, sweet potatoes and quinoa are done cooking, combine the quinoa, sweet potatoes and onions in a bowl and top with a drizzle of the dressing.