Preheat oven to 425°F. Peel carrots and slice into 1 inch pieces. Peel parsnips and slice into 1 inch pieces. Roughly chop the peanuts. Zest, halve, and juice the lime. Peel and dice just 2 tbsp shallot. Mince just 2 tbsp jalapeño. Peel the beets and slice into thin wedges about ½ inch thick. TIP: Keep any remaining shallot and jalapeño for your own use.

Add sliced carrots, sliced parsnips, cumin, 1 tbsp vegetable oil, and a pinch of salt to one side of a baking sheet, and toss. Add wedged beets, 1 tbsp vegetable oil, and a pinch of salt to the other side of the baking sheet, and toss. Roast the root vegetables until tender, 25 to 28 minutes.

Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Add lime zest, just half the lime juice, diced shallot, and minced jalapeño to a small bowl and stir to combine. Add chopped peanuts and sesame seeds to a small nonstick skillet and toast over medium heat until golden brown, 2 to 3 minutes. Transfer toasted peanuts and sesame seeds to the small bowl with the shallot and jalapeño. Add paprika, 1 tbsp olive oil, and a pinch of salt. Stir the sesame peanut salsa.

Halve the avocado and remove the pit. Scoop avocado flesh into a small bowl and add a pinch of salt and the remaining lime juice. Smash with a fork until smooth.

Divide quinoa between plates. Add smashed avocado to each plate. Top with cumin roasted vegetables and drizzle with peanut sesame salsa. Tuck in!