Step 1

Pre-heat oven to 425 degrees F.  Wash and dry your sweet potato well.  If desired, you can also peel the skin off.  Dice your sweet potato into small, bite sized pieces and add them to a large baking sheet.  Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt, cumin and paprika, as well as 1/4 teaspoon smoked paprika (optional).

Step 2

Toss together with your hands, until sweet potato is coated with the oil and spices.  Place in the oven and roast until fork tender, about 20 minutes.  Remove from the oven and add the black beans to the pan.  Give everything a little mix and place back in the oven for about 5-7 minutes, until black beans are heated through and sweet potato is completely cooked.

Step 3

Make your quinoa while the sweet potatoes are roasting.  Add one cup dry quinoa to a fine mesh strainer and rinse well.  Shake off all the excess water and add quinoa to a small pot.  Cover with two cups of water, put the lid on and place over medium heat.  Once water comes to a boil, turn the heat down to the lowest it will go and cook quinoa until all water has been absorbed, about 15 minutes or so.  Let quinoa sit with the lid on until ready to use.

Step 4

Make the Green Chile Tahini Sauce.  Add all sauce ingredients to a blender and turn on low speed.  Slowly turn the speed up until it’s the highest it will go and blend dressing until smooth and creamy, about 30 seconds.  Add in extra water, if needed.

Step 5

Assemble you’re bowls.  To each bowl, add about 3/4 cups quinoa, and a big spoonful of the sweet potato and black bean mixture.  Next, add on any additional favorite toppings.  I like to use avocado, tomatoes or chunky salsa and some greens that I quickly toss with olive oil and vinegar.  Drizzle over your green Chile tahini sauce and enjoy!  I sometimes also like to top with a sprinkle of salt, fresh cilantro and a squeeze of fresh lime juice.  Enjoy with a side of corn chips, if desired.