Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potato(es). Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Drain and rinse the beans. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). In a bowl, combine the guacamole and the juice of 2 lime wedges (or 4 wedges for 4 servings). Season with salt and pepper. Halve the tomatoes; place in a separate bowl. Add the lime zest and the juice of the remaining lime wedges; season with salt and pepper. Set aside to marinate, stirring occasionally. Roughly chop the peppers. Thoroughly wash your hands immediately after handling.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Carefully add the drained beans, remaining spice blend, and 1/3 cup of water (or 2/3 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add a drizzle of olive oil and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted sweet potato(es), cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!