spicy shrimp & quinoa bowls

Instructions

1. Preheat the oven to 425 degrees F.
2. Add low sodium vegetable broth and quinoa to a saucepan over medium high heat and bring to a boil.  Once boiling, lower heat to a simmer, cover and cook for 12 minutes (or until the majority of the liquid is absorbed and quinoa is light and fluffy).  Once done, remove from heat and set aside.
3. While quinoa cooks, place the sweet potatoes on a baking sheet lined with foil.  Drizzle sweet potatoes with olive oil and sprinkle with salt.  Toss to coat then place in the preheated oven for 25-30 minutes.
4. While quinoa and sweet potatoes cook, place a saucepan over medium heat and add 1 teaspoon of olive oil.  Add 1/2 the diced medium onion and minced garlic cloves to the pan and allow to cook until fragrant and just tender (about 3-4 minutes).  Add black beans, cumin, cilantro, and pinch of salt stirring to combine.  Lower heat to medium low and allow to cook 15-20 minutes (see note)
5. Place a non-stick sauté pan over medium heat.  Once the pan is hot, add a teaspoon of olive oil then add shrimp and the can of chipotle peppers in adobo sauce.  Cook about 4-5 minutes each side or until shrimp are pink and opaque.
6. In a large bowl, layer half the cooked quinoa, 1/3 cup black beans, 6 shrimp, half the roasted sweet potatoes and half the avocado.  Top with cotija cheese, chopped cilantro, a dollop of plain yogurt and a squeeze of fresh lime juice.  Repeat in a second bowl and serve immediately.