Budda Bowl (Grain Bowls with Sweet Potatoes and Edamame) Washington Post newspaper (serves 4-6)

 2 large sweet potatoes (1 lb.), peeled and 1" cubes

5 Tb oil

1 tsp Kosher salt

1 c frozen shelled edamame

1/2 c tahini

1/4 c fresh lemon juice

1/4 c maple syrup

3 TB low-sodium soy sauce or tamari

2 TB minced fresh ginger

4 garlic cloves chopped

6 c cooked quinoa

dried figs, sliced

1/2 c roasted pumpkin seeds

1/4 c microgreens or sprouts

spinach

Toss sweet potatoes with 1/2 tsp salt and 1 Tb oil then roast @350 degrees for 20-30 minutes.

Cook edamame by microwaving in a small bowl on high for 2-3 minutes. Then cool, and peel. 

In a small bowl whisk, 4 TB oil, tahini, lemon juice, maple syrup, soy sauce, ginger, garlic, and 1/2 tsp salt.

Divide quinoa between 4-6 bowls, top with sweet potatoes, spinach, fig, edamame. Drizzle with dressing and top with microgreens and pumpkin seeds.

Based on 6 servings and half the dressing used:

480 calories    17 grams total fat    25 grams saturated fat    0 cholesterol    340 mg sodium

71 grams carbohydrates    11 grams fiber    14 grams sugar    15 grams protein