Chipotle-Roasted Carrots

Preheat oven to 425°F. Line a baking sheet with parchment paper. Scrub, rinse, and dry the rainbow carrots, and add to the baking sheet. In a small bowl, combine the agave, 1 tsp vegetable oil, ¼ tsp salt, and as much of the chipotle powder as you’d like. Mix well with a fork, then coat the carrots. Roast until tender and browned in places, about 25 to 28 minutes.

Combine the quinoa, ¾ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat, and cook until water is absorbed and the grains begin to burst, about 12 to 15 minutes.

Zest and halve the lime. Mince 1 clove garlic. Finely chop the cilantro. In a large bowl, combine the juice from half the lime, minced garlic, half the chopped cilantro, ½ tsp salt, ¼ tsp pepper, and 1 tsp olive oil. Whisk to combine. Add the coleslaw blend, corn, and peppadew peppers. Toss the slaw until well coated.

In a medium bowl, combine the yogurt, cumin, remaining lime juice, and ¼ tsp salt. Stir the cumin yogurt to combine.

Drain and rinse the black beans. Add the beans to the cooked quinoa along with the lime zest and remaining chopped cilantro. Stir well to combine, taste, and adjust salt as necessary.

Divide the black bean quinoa between large plates. Top with confetti slaw and chipotle roasted carrots. Drizzle plates with cumin yogurt.