Quinoa is cooked in Vegetable stock until done. Then Sweet potatoes are cubed and tossed in a little olive oil, cumin, garlic, and chipotle and then roasted until tender. Black beans are seasoned with cumin, and green chilies. Avocados are blended with fresh lime juice, salt, pepper to create a avocado dressing to drizzle on the top of the bowl.
To Reheat: microwave the quinoa, black beans and sweet potatoes, add a few spinach and arugula leaves and then drizzle with the avocado dressing.