Add the diced sweet potatoes to a large pot of boiling water.

Cook for 10-15 minutes or until fork tender (but not so tender they’re falling apart).

Remove from the heat, drain and set aside to cool.

While the sweet potatoes are cooking, add the quinoa to a medium pot with 1 cup of water, bring to a boil, cover, reduce heat to low and cook for 15 minutes.

Remove the quinoa from the heat and let stand for 5 minutes.

Combine the black beans, red onion, red pepper, jalapeno and garlic in a large mixing bowl.

Once the sweet potatoes are cooled & the quinoa is cooked, add them to the beans and veggies.

Add the avocados, cumin, chipotle pepper, cilantro, lime juice and olive oil to a blender or food processor.

Blend until smooth and creamy.

Pour the dressing over the sweet potato salad and toss to combine.