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.
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Boil quinoa in 2x volume water for 12-15 minutes or until quinoa has popped and is tender.
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Toss cooked quinoa with block 3.
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Fold block 4 into quinoa mixture
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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.