Heat the oil over medium heat in a large nonstick skillet. Cook the sweet potato and onion for 12 to 15 minutes, stirring occasionally, until the sweet potato is brown and tender. Stir in the beans, Pico de Gallo, avocado and cumin. Heat through. Meanwhile, in a blender container or the bowl of a food processor, blend the cottage cheese, cilantro, lime zest and garlic until blended, adding enough water to make dressing thin enough to drizzle. Divide the quinoa among 4 bowls. Top with the bean mixture. Drizzle each with the dressing. Top with additional cilantro if desired. *Option: farro or brown rice may be used in place of quinoa.