Gather all ingredients and equipment.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash the potatoes well and dry them. Cut them into ½-inch chunks. Place the cut potatoes in a large bowl. Add the olive oil, salt, garlic, paprika, and black pepper. Toss well until all the potatoes are well coated. Transfer the potatoes to the lined baking sheet, making sure you also pour on any oil or liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender. Set aside.
In a bowl, pour pumpkin seeds, oil and chili powder and mix until coated evenly. Place in parchment-lined baking sheet and roast pumpkin seeds in 400°F oven for 5-6 minutes. Remove tray and cool.
Rinse and strain quinoa with a strainer, shake off excess water, then in a pot, add water and quinoa and bring to a boil. Cover, reduce heat and simmer for 25 minutes. Fluff with fork.
Rinse black beans and drain using a strainer. Set aside.
To make dressing, add olive oil, lime juice, chili lime seasoning to a bowl, then whisk until emulsified.
To assemble, in a bowl, scoop roasted potatoes, quinoa, corn, black beans, Pico do Gallo, red onions, roasted pumpkin seeds and avocado side by side, drizzle vinaigrette over the top and garnish with cilantro leaves and serve.
