GRAIN BOWLS WITH SWEET POTATOES AND EDAMAME
Serves: 4-6
■ 2 large sweet potatoes (about 1 lb/454 g), peeled and cut into 1-inch (2.5-cm) dice
■ 5 tbsp (75 ml) vegetable oil, divided
■ 1 tsp (5 ml) kosher salt, divided, plus more as needed
■ 1 cup (250 ml) frozen shelled edamame ■ 1/2 cup (125 ml) well-stirred tahini
■ 1/4 cup (60 ml) fresh lemon juice
■ 1/4 cup (60 ml) maple syrup
■ 3 tbsp (45 ml) low-sodium soy sauce or tamari
■ 2 tbsp (30 ml) minced fresh ginger
■ 4 garlic cloves, minced 6 cups (1.5 L) cooked quinoa or other grain of your choice, warmed
8 dried figs, sliced
1/2 cup (125 ml) roasted unsalted pumpkin seeds, for garnish
1/4 cup (60 ml) assorted microgreens or sprouts, for garnish
1. Position a rack in the middle of the oven and preheat to 350 F (175 C).
2. In a large bowl, toss the sweet potatoes with 1 tbsp (15 ml) of the oil and 1/2 tsp (2.5 ml) of the salt. Transfer to a large, rimmed baking sheet and bake 20-30 minutes, until tender.
3. While the sweet potatoes are baking, cook the edamame: In a small bowl, microwave it on high for 2-3 minutes until hot. (Alternatively, you can cook it in salted boiling water for
3-4 minutes.)
4. In a small bowl whisk together the remaining 4 tbsp (60 ml) oil, the tahini, lemon juice, maple syrup, soy sauce or tamari, ginger, garlic and the remaining
1/2 tsp (2.5 ml) of salt.
5. Divide the quinoa among serving bowls and top with the sweet potatoes, figs and edamame. Drizzle with the dressing. (You may need only about half of the dressing; refrigerate the rest in an airtight container for up to 5 days.)
6. Garnish with pumpkin seeds and microgreens, and serve.