• Preheat the oven to 375°F.
• In a large baking dish, add the sweet potatoes, black beans, quinoa, bell pepper, onion, chili powder, cumin, and garlic. Stir to combine, then add the broth.
• Cover the baking dish with foil and bake for 40 minutes, or until the broth has been fully absorbed, the quinoa is fluffy, and the sweet potatoes are tender. Remove from the oven.
• Let the baked quinoa dish rest for 5 minutes before dividing between plates. Top each serving with lime juice and avocado.

Notes

• Baking Dish: Use a 9×13-inch dish for six servings.
• No Green Onion: Use a white or red onion instead.
• No Red Bell Pepper: Use a green or yellow bell pepper instead.
• Leftovers: Keep refrigerated in an airtight container for up to four days.