Directions

PREP:

1Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2Chop sweet potatoes, cauliflower, green onions, and carrot.

3Thaw edamame.

MAKE:

For the dressing:

1In a mini food processor or blender combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until smooth.

For the power bowl:

1In a bowl, toss sweet potato rounds and cauliflower with olive oil to evenly coat.

2Place sweet potatoes on the baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, then flip and roast for an additional 8-10 minutes.

3Cook quinoa according to package directions.

4To assemble, divide cooked quinoa evenly between 2 bowls. Top with the roasted sweet potatoes, edamame, carrots, green onion, cilantro, sesame seeds, hemp hearts, sprouts, and avocado.

5Drizzle with dressing and enjoy!