Sweet Potato & Black Bean Bowl

1. Preheat oven to 400°F (200°C).
2. On a baking sheet, toss the diced sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a medium bowl, combine the rinsed black beans, cooked quinoa, red onion, cilantro, lime juice, cumin, and cayenne pepper (if using). Mix well.
4. For the tahini dressing: In a small bowl, whisk together tahini, water, minced garlic, lemon juice, and salt until smooth. Add more water if needed to reach desired consistency.
5. Assemble the bowls: Divide the sweet potato and black bean mixture among serving bowls. Drizzle with tahini dressing. Serve warm or at room temperature.