Preheat oven to 425 degrees F (220 degrees C).
Juice the Lime (1) into a small bowl.
In a small saucepot over medium-high heat, bring Water (1 1/2 cup) to a boil. Add the Red Quinoa (4 ounce), Garlic Powder (1 teaspoon), Salt (1/4 teaspoon) and only HALF of the lime juice and HALF of the Chili Powder (1/4 teaspoon). Stir to combine.
Return to a boil. Reduce heat to low, cover and let simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm for plating.
Meanwhile, peel the Sweet Potato (1) and cut into 1/2 inch diced pieces; place in a large bowl. Add the remaining Chili Powder (1/4 teaspoon), Ground Cumin (1/2 teaspoon), Salt (1/4 teaspoon), Olive Oil (1 tablespoon). Toss until well combined.
Place on a sheet pan lined with parchment paper and roast in the oven for 20 minutes until tender and cooked through.
Remove the leaves from the Fresh Cilantro (0.25 ounce) and discard stems. Rough chop the cilantro leaves and add to the food processor. Add the Greek Yogurt (1 cup), Honey (1 tablespoon), a pinch of Salt (to taste) and the remaining lime juice. Blend until well combined.
Slice the Corn Cob (1) and set aside. Strain and rinse the Black Beans (1 can) in a colander; hold for plating.
Heat a medium sauté pan over high heat and add Olive Oil (1 tablespoon). When the oil is hot, add the corn and sauté for 3 to 5 minutes; until golden brown.
In the center of two bowls, place the quinoa. Top each serving with corn, roasted sweet potatoes and black beans. Drizzle with the cilantro crema. Serve and enjoy!