Preheat the oven to 425°F (220°C).
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa cooks, place the diced red bell pepper, yellow bell pepper, zucchini, and red onion on a baking sheet.
Drizzle the vegetables with 1 tablespoon olive oil, sprinkle with ground cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and black beans. Mix well.
To prepare the avocado dressing, scoop the avocado flesh into a small bowl.
Add the plain Greek yogurt, fresh lime juice, minced garlic, chopped cilantro, and 1/4 teaspoon salt.
Mash and mix until smooth and creamy.
Divide the quinoa and vegetable mixture evenly into four meal prep containers.
Drizzle or pack the avocado dressing separately to add just before eating to maintain freshness.
Store the meal prep containers in the refrigerator for up to 5 days.