For the Chipotle Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp oil
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste

For the Chipotle Quinoa:

• 1 tbsp oil
• 1/2 cup onion, diced
• 1 clove garlic, chopped
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 cup quinoa, well rinsed
• 1 3/4 cups water (or vegetable/chicken broth)

For the Chipotle Vinaigrette:

• 3 tbsp avocado oil (or olive oil)
• 3 tbsp red wine vinegar (or lime juice)
• 1 tbsp honey
• 1 chipotle chili in adobo, chopped
• 1 clove garlic, grated/minced
• 1/2 tsp oregano
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper

For the Salad:

• 1 (14.5 oz) can black beans, rinsed and drained
• 1/2 cup tomatoes, diced
• 2 green onions, thinly sliced
• 1 tbsp cilantro, chopped
• 1/4 cup feta, crumbled
• 1/4 cup pepitas