1 head of broccoli or 2 bunches of broccolini (can use other veggies if preferred)
2 large carrots, shredded or julienned
for topping: radishes, green onions, cilantro
For the Miso Sesame Dressing*:
6 tbsp rice wine vinegar
5 tbsp sunflower butter, unsweetened
3 tbsp coconut aminos
3 tbsp maple syrup
3 tbsp sesame oil
2 tbsp white miso paste
2 tbsp ginger, minced
1 1/2 tsp fish sauce (omit if vegan)
1 1/2 limes, juiced
1 tsp cumin
1/4 tsp chili flakes (or more for spicier)
1/4–1/2 cup water
Preheat the oven to 400F.
Chop the sweet potatoes into cubes and place on a baking sheet with the chopped broccoli.
Coat veggies in olive or avocado oil and sea salt and roast for 20-25 minutes.
Cook your quinoa according to the package instructions.
While the vegetables are roasting and the quinoa is cooking, make the sauce.
Place all the ingredients together, except for the water, in a blender and blend.
Slowly add in the water until you reach your desired consistency. Add more water for a thinner sauce. The sauce will thicken in the fridge. Simply add a little water and shake the container to loosen it up again.
Once your vegetables are cooked and you have prepped your other ingredients, assemble them into 4 bowls with quinoa at the base topped with roasted veggies, carrots and then sauce.
Top with desired toppings and serve
*Makes more sauce than is needed for recipe but will keep for up to 1 week in the fridge.