Cook the quinoa according to package instructions, about 15 minutes.

In a large pan, heat the oil over medium heat and sauté the sweet potato for 10-12 minutes until tender.

Whisk together the paprika, salt, garlic powder, olive oil, lemon juice, cumin, harissa paste, and maple syrup in a bowl to prepare the dressing.

In a mixing bowl, combine the cooked quinoa, sautéed sweet potatoes, white beans, mint, pomegranate seeds, and feta.

Drizzle the dressing over the salad mixture and toss until well combined.

Adjust seasoning with additional salt and black pepper to taste.