Chipotle Beef and Quinoa Bowl

While quinoa cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Transfer to a parchment-lined baking sheet. Sprinkle with half the Southwest Spice Blend, then season with salt and pepper. Drizzle 1 tbsp oil (dbl for 4 ppl) over top, then toss to coat. Bake in the middle of the oven, flipping halfway, until sweet potatoes are golden-brown and tender, 16-20 min.

While the sweet potatoes roast, quarter, deseed, then chop tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Finely chop cilantro. Add tomatoes, half of the remaining garlic, half the lime juice, half the lime zest and 1/2 tsp cilantro (dbl for 4 ppl) to a medium bowl. Mix to combine.

Stir together sour cream, remaining lime juice, remaining lime zest and 1/4 tsp chipotle powder (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully drain excess fat from the pan, then return to heat. Add remaining garlic and sprinkle with remaining Southwest Spice Blend and 1/4 tsp chipotle powder. (NOTE: Reference Heat Guide.) Cook, stirring, until garlic and spices are fragrant, 1-2 min.