Preheat the oven to 400°F. Halve the sweet potato lengthwise and coat with 1 tsp olive oil each. Place cut-side down on a baking sheet and roast until tender and well browned on the flesh side, about 20 to 24 minutes.

Peel the orange and chop half into bite-sized pieces. Halve the lime. Halve the avocado, remove the pit, and diced the flesh. Add the chopped orange, juice from just half the lime, avocado, and a pinch of salt to a large bowl. Toss the citrus avocado salsa well. Thinly slice the radishes. Drain and rinse the black beans.

In a medium bowl, combine the remaining orange juice, remaining lime juice, tamari, agave, and as much of the Sriracha as you’d like. Stir the mojo sauce to combine.

When the sweet potatoes are finished, place a medium nonstick skillet over medium-high heat with the butter. Once hot, add the sweet potatoes, cut side down, and mojo sauce. Cook, turning the potatoes occasionally, until sauce thickens and becomes sticky, about 2 to 3 minutes. Season with salt.

Make a small 2 inch tear in the top of the quinoa bag, and microwave for 1 minute. Divide the quinoa and black beans between shallow bowls and gently mix to combine. Top with mojo sweet potatoes, citrus avocado salsa, and sliced radishes. Cheers!