Preheat oven to 400 degrees.

Rinse and cook quinoa according to package directions or add 3/4 cup dry quinoa to small pan with 1 1/2 cups water. Bring to a boil, then simmer for 15 minutes.

While quinoa cooks, cut sweet potatoes into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper flakes. Bake for 10 minutes, flip and bake additional 3-5 minutes or until tender.

Once quinoa and sweet potatoes have cooked, set both aside and allow to cool.

While they cool, mix mayonnaise, Greek yogurt, and adobe chipotle pepper in small bowl until well blended.

Lay out each sheet of seaweed, add 1/4 of your cooked quinoa and spread with spoon in an even layer, covering all except one of the short ends.

Next add 1/4 of the cooked sweet potato near the middle of the roll, then top with sliced avocado.

Roll the sushi lengthwise, starting with the short ends and rolling in. Be sure to roll it tight and use the small section at the end, where you did not add the quinoa, to help seal the roll. I used a little water to help seal each roll.

Cut each roll with a sharp knife. Add additional avocado if desired, then drizzle with spicy mayo.

Enjoy!