Preheat the oven to 375°F.
In a blender, purée the ancho chile and chipotle in adobo sauce until smooth.
On a baking sheet, toss the sweet potatoes with the chile purée, canola oil and a pinch of salt and pepper. Roast for 14-16 minutes or until tender.
Place the quinoa, 2 cups of water, salt and olive oil in a small saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes.
Stir the black beans and coriander into the cooked quinoa. Season to taste.
Add all of the mojo ingredients to a blender and purée until smooth.
Combine all of the pico de gallo ingredients in a small bowl.
To serve, divide the quinoa and sweet potatoes between bowls. Top with mojo verde, pico de gallo and pumpkin seeds.