Prepare quinoa according to package directions and set aside. You could prepare with low sodium vegetable broth instead of water to add flavor!

Toss the sweet potato pieces with 2 Tablespoons vegetable broth. Sprinkle with fresh cracked pepper, garlic powder, and a dash of sea salt and roast in the oven on a parchment lined baking sheet at 400 for 20-30 minutes, until they are easily pierced with a fork and starting to brown in spots. Remove from oven and cover to keep warm.

Heat black beans in a small sauce pan and keep warm until ready to serve. If you want to add some seasoning to plain beans, toss in ½ tsp each of cumin, smoked paprika, and chili powder

Wash and cut or tear collards into bite sized pieces. Discard the more woody portions of the collard green stems, but cut up the more tender stems and add to a hot pan with 1 or 2 Tablespoons of the vegetable broth, diced onion, garlic, and dried thyme. Cook over medium-high heat for a few minutes, until stems are tender and onion is translucent. Add more broth or water to keep from sticking. Add collard greens to pan along with the rest of the broth. Cook, uncovered, over medium-high heat for about 5 minutes, until cooked through but still bright green. Season to taste with fresh cracked pepper.

For the sauce: stir together vegan mayo and chipotle Tabasco in a small bowl and set aside

Now for the fun part - assembling the bowls! For each serving, place ½ cup cooked quinoa, ¼ of the beans, ¼ of the sweet potatoes, and ¼ of the collard greens in a bowl and drizzle with the sauce. To really boost the nutritional value, sprinkle with some broccoli micro-greens! Enjoy!!