1
Preheat the oven to 375°F.
2
In a blender, purée the ancho chile and chipotle in adobo sauce until smooth.
3
On a baking sheet, toss the sweet potatoes with the chile purée, canola oil and a pinch of salt and pepper. Roast for 14-16 minutes or until tender.
4
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes.
5
Stir the black beans and coriander into the cooked quinoa. Season to taste.
6
Add all of the mojo ingredients to a blender and purée until smooth.
7
Combine all of the pico de gallo ingredients in a small bowl.
8
To serve, divide the quinoa and sweet potatoes between bowls. Top with mojo verde, pico de gallo and pumpkin seeds.