Chipotle Sweet Potato & Quinoa Bowl

Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Medium dice the sweet potatoes. Place in a large bowl. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Leaving the oven on, carefully transfer the roasted sweet potatoes to a bowl. Reserving the sheet pan, discard the aluminum foil.

While the sweet potatoes roast, add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the quinoa cooks, halve the tomatoes. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumber into rounds. Cut off and discard the root ends of the scallions. Thinly slice, separating the white bottoms and green tops. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the rind, avoiding the white pith; mince the rind). Quarter the lime. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Stack the tortillas; cut in half, then cut crosswise into ¼-inch- wide strips.

In a medium bowl, combine the halved tomatoes, sliced radishes, cucumber, and white bottoms of the scallions, lime zest, the juice of 3 lime wedges, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

While the vegetables marinate, place the tortilla strips on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully toss to coat. Arrange in an even layer. Toast in the oven 8 to 10 minutes, or until lightly browned and crispy. Remove from the oven.

While the tortillas toast, in a bowl, combine the yogurt, 1 tablespoon of water, and the juice of the remaining lime wedge. Season with salt and pepper. To the pot of cooked quinoa, add the roasted sweet potatoes, marinated vegetables (including any marinating liquid), raisins, and 1 tablespoon of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished quinoa topped with the crispy tortilla strips, lime yogurt, and sliced green tops of the scallions. Enjoy!