Step 1

Preheat oven to 425ºF. Place sweet potatoes on a rimmed baking sheet and add 1 Tbsp. oil, 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. garlic powder, and 1/2 tsp. salt; toss well to coat. Roast sweet potatoes for 25 to 28 minutes, tossing once halfway through, until tender.

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Once hot, add bell pepper and red onion; cook 5 to 6 minutes, stirring occasionally, until soft. Next, stir in quinoa, remaining 1 tsp. chili powder, 3/4 tsp. cumin, 1/2 tsp. garlic, and 1/4 tsp. salt; cook 2 more minutes, stirring often, to lightly toast quinoa.Add vegetable broth and bring mixture to a low boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 minutes. Stir black beans and cilantro into quinoa mixture and remove from heat. Keep lid on to gently steam grains and keep warm while you prepare remainder of recipe.

Step 3

Prepare Avocado Pico de Gallo (if using). In a medium bowl, combine avocado, tomatoes, red onion, cilantro, and jalapeño (if using). Add lime juice and salt; stir to combine.

Step 4

Prepare Chipotle-Lime Tahini Sauce. In a small bowl, combine tahini, adobo sauce, lime juice, and salt; stir to combine. Gradually whisk in water in 1 Tbsp. increments until desired consistency is achieved. (I typically use 3 to 4 Tbsp. total.)

Step 5

Assemble Bowls. Divide quinoa mixture and roasted sweet potatoes evenly between each of four bowls. Add a scoop of avocado pico de gallo and drizzle Chipotle-Lime Tahini Sauce overtop. Garnish with additional fresh cilantro, if desired.