Spicy Chipotle Chickpea Burrito Bowls

INGREDIENTS

1 1/2 cups

uncooked quinoa (rinsed)

3 cups

water or vegetable broth

1 can

chickpeas (400 grams, rinsed and drained)

red pepper. seeds removed and sliced

2 lb

sweet potatoes (3-4 medium sweet potatoes, peeled and diced into 1 inch chunks)

2 cans

black beans (14 ounces each, drained and rinsed)

1 tbsp

chipotle paste

4 tbsp

extra virgin olive oil

large clove garlic or 1 teaspoon crushed

1 tsp

sea salt

1 tbsp

lime juice (about half a lime)

avocados (pitted)

1/2

small red onion (diced)

juice of 1/2 lime

small tomato (diced)

1/4 cup

fresh cilantro (chopped)

salt & pepper