Preheat oven to 400 degrees F (200 degrees C).
Rinse and cook Quinoa (3/4 cup) according to package directions.
While quinoa cooks, cut the Sweet Potato (1) into small wedges, drizzle with Sesame Oil (1 teaspoon), toss to coat, then sprinkle with Crushed Red Pepper Flakes (to taste). Bake for 10 minutes.
Flip and bake additional 3 to 5 minutes or until tender.
Once quinoa and sweet potatoes have cooked, set both aside and allow to cool. While they cool, dice up the Chipotle Peppers in Adobo Sauce (1). Mix Mayonnaise (1 tablespoon), Greek Yogurt (1 tablespoon), and as much of the chipotle pepper as you desire, until well blended.
Lay out each sheet of Seaweed (4 piece), add a quarter of your cooked quinoa and spread with spoon in an even layer, covering all except one of the short ends. Next, slice the Avocado (1) and add a quarter of the sweet potato and 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 the spicy mayo. before serving.