Chipotle Tahini Bowl

Instructions

1. Preheat and prep: Preheat oven to 425°F (220°C). Cube sweet potatoes, slice bell pepper, zucchini, and red onion. Toss with olive oil, cumin, smoked paprika, salt, and pepper.
2. Roast the vegetables: Spread vegetables on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and vegetables are caramelized.
3. Cook the quinoa: Meanwhile, rinse quinoa and cook with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
4. Make the sauce: In a food processor, blend tahini, chipotle peppers, adobo sauce, lime juice, olive oil, garlic, and maple syrup. Add water gradually until smooth and creamy.
5. Warm the black beans: In the last 5 minutes of roasting, add drained black beans to the vegetable pan to warm through.
6. Prepare fresh ingredients: Slice avocados, wash spinach, and chop cilantro.
7. Assemble the bowls: Divide quinoa among three bowls. Top with baby spinach, roasted vegetables, black beans, corn, and avocado slices.
8. Finish and serve: Drizzle generously with chipotle tahini sauce, sprinkle with pumpkin seeds and cilantro. Serve with lime wedges.