Spicy Dairy-Free Chipotle Sweet Potato Bowls

Instructions

1. 1Preheat your oven to 200°C. Take the 2 medium sweet potatoes and cut them into about 2.5 cm cubes. Place the cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon of the 2 tablespoons of olive oil, and toss to coat. Roast for 25 to 30 minutes, or until they are tender when pierced with a fork and slightly browned.
2. 2While the sweet potatoes are roasting, place the 1 cup of quinoa and 2 cups of water into a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Let it sit, covered, for 5 minutes off the heat.
3. 3Prepare the chipotle dressing. In a blender, combine the 2 count chipotle peppers in adobo sauce (finely chop them first if your blender is not very powerful), 2 tablespoons of lime juice, 1 tablespoon of maple syrup, 2 tablespoons of tahini, and 2 tablespoons of the 2 tablespoons of olive oil. Add about 1/4 cup of water to start, and blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency. You should have a smooth, smoky dressing.
4. 4Drain and rinse the 1 can of black beans. Slice the 1 medium avocado.
5. 5To assemble the bowls, divide the cooked 1 cup of quinoa among 4 bowls. Top the quinoa with the roasted sweet potatoes, the drained black beans, and the sliced avocado. Drizzle generously with the chipotle dressing.

Substitutions

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