Bean Chilli: Heat the oil in a large saucepan over a medium heat then add the onions and fry for 2-3 minutes or until lightly brown.
Add capsicum and sweet potato then fry for an additional 3-4 minutes. Sprinkle flour over sweet potato mix and fry for 30 seconds.
Add the chopped tomatoes, beans,BBQ Sauce and water to the saucepan. Bring to the boil, cover and simmer for 18-20 minutes, stirring regularly until the vegetables are tender. Add water if mixture begins to dry out, taste and season to taste.
Quinoa: Half-fill a saucepan with water and bring to the boil. Add the quinoa, stirring regularly. Simmer for 12-15 minutes until tender.
Cut the avocado into chunks and drizzle with lime juice.
Drain the quinoa and place into a large serving bowl. Allow it to stand for 3-5 minutes, then fluff with a fork. Mix in the avocado and spring onions. Season with salt and pepper.
To Serve: Spoon the chilli stew on top of the quinoa, add sour cream to serve.