1 pound diced peeled Sweet Potatoes, (about 3 cups)
1 teaspoon Chili Powder, divided
1¾ teaspoons kosher Salt, divided
¾ teaspoon Black Pepper, divided
1 large Red Bell Pepper, quartered
½ cup unsalted Roasted Almonds, chopped
3 teaspoons grated Lime Rind, divided
½ teaspoon Sugar
4 tablespoons fresh Lime Juice
Olive Oil
2 tablespoon chopped fresh Cilantro
2 cups hot cooked Grain, such as quinoa, farro or rice
4 ounces baby Kale, chopped (about 4 cups)
1 ounce Cotija Cheese, crumbled (about ¼ cup)
1 Avocado, sliced
4 Lime Wedges
Preheat oven to 400°F.
Combine sweet potatoes, 1½ teaspoons oil, ½ teaspoon chili powder, ⅛ teaspoon salt, and ¼ teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 ½ teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through.
Remove pan from oven. Cut bell pepper into strips.
Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining ½ teaspoon chili powder, ⅛ teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.
Whisk together ¼ cup oil, remaining 1½ teaspoon salt, remaining ½ teaspoon black pepper, remaining 2 teaspoons rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.