For the Chipotle Tahini Sauce:

• 1/3 cup tahini
• 1–2 chipotle peppers in adobo (adjust to heat preference)
• 1 tablespoon adobo sauce
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/4 teaspoon salt
• 2–4 tablespoons water (to thin)

For the Bowls:

• 1 cup cooked brown rice or quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro or green onions, for garnish
• Lime wedges, for serving