1. Slice sweet potatoes in half and roast, cut side down, on parchment in 400F oven for 25 minutes or until fork tender. When cool enough to handle remove peels.

2. Boil quinoa in 2x volume water for 12-15 minutes or until quinoa has popped and is tender.

3. Toss cooked quinoa with block 3.

4. Fold block 4 into quinoa mixture

5. Top 2 halves of a large sweet potato with 1.5 cups of quinoa mixture and 1 heaping cup of enchilada cheeze. Plate with 2 ounce zippy sauce. This is an estimate of quantities. If needed, change quantities and have it changed in the recipe.