Set oven to 180degrees celsius. Place sweet potato cubes in an oven tray, sprinkle olive oil, salt, pepper and spice mix. Bake them until they soft, about 20 minutes. Keep aside
Wash and drain soaked quinoa and add into a pot, add water to cover plus some more, add salt and bring to boil, simmer low heat until they become soft but not mushy, about 10 minutes. Drain and keep aside
Toast pine nuts and sunflower seeds in a dry pan, until they are lightly browned
Prepare the sauce: lime juice, pomegranate molasses or balsamic vinegar, olive oil, salt, dried mint, mix well
Get a big bowl and add quinoa, chopped herbs, pine nuts and seeds, avocado cubes, sweet potato cubes, and the sauce. Mix them gently using 2 big forks or spoons, fluffing the ingredients to melt into each other without making them too mashed
Taste and adjust salt, lime or olive oil. It should not be too dry but not too oily!
Sprinkle pomegranate seeds and decorate with mint leaves