Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. Sauté, stirring occasionally, until onion has softened, about 5 to 8 minutes.

Stir in the garlic and quinoa and sauté for another 3 minutes.

Add the chopped sweet potato, white beans, vegetables broth, and sea salt and bring the soup to a full boil.

Cover, reduce the heat to a simmer and cook for 15 to 20 minutes, or until the sweet potato and quinoa is cooked through.

Stir in the coconut milk and spinach and continue cooking for another 5 minutes, or until the spinach is wilted and the soup is heated through.

Taste the stew for flavor and add more sea salt to taste.

Serve stew in large bowls and enjoy! If you'd like, squeeze fresh lemon juice into your bowl of soup for a citrusy counterbalance to the otherwise sweet and creamy soup.

Store any leftovers in a sealed container in the refrigerator. Note that the soup will thicken as it sits in the refrigerator.