Preheat the oven to 400 degrees F.
Toss the sweet potatoes with the olive oil and sprinkle with salt and place on a baking sheet.
Bake for about 30 minutes, until tender.
In the meantime, bring 2 cups of water to a boil and add the quinoa and chard. Cook for 20 minutes on low heat.
Arrange the tortillas on a plate and top with quinoa, sweet potatoes, avocado, corn, cilantro, sour cream and salsa.