Cook quinoa: Rinse the quinoa, then cook according to package directions. Fluff with a fork and let it cool slightly.
Prepare protein: Season the chicken breast with a little olive oil, lime juice, salt, and pepper. Grill or pan-sear until cooked through. Slice thin. (For tofu, pan-sear until golden.)
Roast sweet potatoes: Toss sweet potato cubes with olive oil, salt, and cumin. Roast at 400°F (200°C) for 20 minutes until golden and tender.
Make dressing: Whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
Assemble bowl: Add quinoa as the base, then layer on beans, sweet potatoes, mango, avocado, tomatoes, and greens. Top with chicken (or tofu).
Finish: Drizzle dressing over everything and sprinkle pumpkin seeds on top.
