Preheat oven to 425 degrees F. Place sweet potato cubes and Brussels sprouts on baking sheet. Drizzle with avocado oil, season with salt, pepper, paprika and cinnamon. Toss to coat.

Roast sweet potatoes and Brussels sprouts 20-25 minutes, flipping halfway, until tender and slightly crispy.

Cook quinoa according to package instructions. Fluff with fork, set aside.

Caramelize onions in skillet over medium heat with 1 Tbsp. olive oil. Cook 10-15 minutes until soft and golden brown.

Toast walnuts in small pan over medium heat for 2-3 minutes, stirring until golden and fragrant. Remove from heat.

In small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper for dressing.

In large bowl, combine roasted sweet potatoes, Brussels sprouts, quinoa, caramelized onions, toasted walnuts and pomegranate seeds. Drizzle dressing, toss to coat.

Garnish with parsley and serve warm or at room temperature.