Cook the quinoa according to the instructions, or use pre-cooked quinoa from the fridge.
Toss the sweet potato cubes in a little bit of the olive oil, add a pinch of sea salt, and roast them in a 375 F oven for 20-25 minutes or until tender.
In a pan, heat up the remaining olive oil. Finely dice the shallot and garlic and add to the oil when hot. Add a pinch of salt in order to make the shallot release water and not burn as quickly.
When the shallot begins to turn translucent, add the corn and black beans. Allow to cook for 5-6 minutes, adding in the oregano, paprika, pepper, and any extra salt you want to add.
Add the quinoa and allow it to crisp up in the pan a little bit, which should only take a few minutes.
When cooked, plate the quinoa mixture in a wide dish. Add the sweet potato on top once cooked. Slice the avocado, add a little salt and pepper for flavour, and lay on top. Garnish with the help hearts and pumpkin seeds, and add a little drizzle of balsamic reduction if you wish.