Step 1

Preheat oven to 400°F Quarter tomatillos. Place tomatillos and garlic in a bowl; add oil and toss to coat. Spread tomatillos and garlic cloves in a baking dish; roast for 35 minutes. When finished, place roasted tomatillo mixture in a food processor; add spinach, sugar, salt and red pepper flakes. Process until smooth. Set aside or cover and refrigerate is using later.

Step 2

Season chicken with salt, pepper and smoked paprika and drizzle with oil. Grill chicken over med-high heat juices run clear. Set aside.

Step 3

Toss cubed sweet potatoes with oil salt and pepper and spread out evenly on a baking tray. Bake in a 400 degree F oven for 15 minutes or until they are easily pierced with a fork.

Step 4

Prepare 1 cup of dry quinoa according to package directions. In a small bowl combine chile powder, kosher salt, smoked paprika, garlic powder and ground cumin. Stir spice mixture into prepared quinoa along with black beans and lime juice.

Step 5

Divide quinoa, chicken and sweet potatoes evenly among four bowls. Drizzle with tomatillo sauce.

Step 6

Optional extras: Lime wedges, avocado and Sriracha mayo.