Yields1 Serving

 1 sweet potato, cut into half moons
 2 cups cauliflower, chopped into florets
 1 1/2 teaspoon olive oil
 salt and pepper, to taste
 1/2 cup quinoa, uncooked
 2 cups, frozen shelled edamame, thawed
 4 carrots, julienned
 2 green onions, thinly sliced
 1 teaspoon sesame seeds (optional)
 1 tablespoon hemp seeds (optional)
 1 cup sprouts (or any leafy greens)
 1/2 avocado, sliced (optional)
 3 tablespoons yellow miso (or chickpea miso)
 2 tablespoons rice vinegar
 1 tablespoon toasted sesame oil
 1 tablespoon tahini
 1/4 cup fresh orange juice
 1 tablespoon water
 1 teaspoon maple syrup

PREP:
1

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

2

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

3

Thaw edamame.

MAKE:
For the dressing:
4

In 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:
5

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

6

Place 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.

7

Cook quinoa according to package directions.

8

To 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.

9

Drizzle with dressing and enjoy!

Ingredients

 1 sweet potato, cut into half moons
 2 cups cauliflower, chopped into florets
 1 1/2 teaspoon olive oil
 salt and pepper, to taste
 1/2 cup quinoa, uncooked
 2 cups, frozen shelled edamame, thawed
 4 carrots, julienned
 2 green onions, thinly sliced
 1 teaspoon sesame seeds (optional)
 1 tablespoon hemp seeds (optional)
 1 cup sprouts (or any leafy greens)
 1/2 avocado, sliced (optional)
 3 tablespoons yellow miso (or chickpea miso)
 2 tablespoons rice vinegar
 1 tablespoon toasted sesame oil
 1 tablespoon tahini
 1/4 cup fresh orange juice
 1 tablespoon water
 1 teaspoon maple syrup

Directions

PREP:
1

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

2

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

3

Thaw edamame.

MAKE:
For the dressing:
4

In 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:
5

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

6

Place 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.

7

Cook quinoa according to package directions.

8

To 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.

9

Drizzle with dressing and enjoy!

Miso Power Bowl