HOW TO MAKE GRAIN BOWLS

GRAIN BOWLS WITH SWEET POTATOES AND EDAMAME Serves 4-6 INGREDIENTS

2 large sweet potatoes (about 450g), peeled and cut into 2.5cm dice

5 tbs vegetable oil, divided

1 tsp kosher salt, divided, plus more as needed

1 cup frozen shelled edamame

½ cup well-stirred tahini

¼ cup fresh lemon juice

¼ cup maple syrup

3 tbs low-sodium soy sauce or tamari 2 tbs minced fresh ginger

4 garlic cloves, minced

6 cups cooked quinoa or other grain of your choice, warmed

8 dried figs, sliced

½ cup roasted unsalted pumpkin seeds, for garnish

¼ cup assorted microgreens or sprouts, for garnish

METHOD

Position a rack in the middle of the oven and preheat the oven to 180ºC.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and ½ teaspoon of the salt. Transfer to a large, rimmed baking sheet and bake for 20 to 30 minutes, until tender.

While the sweet potatoes are baking, cook the edamame: In a small bowl, microwave it on high for 2 to 3 minutes until hot. (Alternatively, you can cook it in salted boiling water for 3 to 4 minutes.)

in a small bowl whisk together the remaining 4 tablespoons oil, the tahini, lemon juice, maple syrup, soy sauce or tamari, ginger, garlic and the remaining ½ teaspoon of salt.

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 the dressing; refrigerate the rest in an airtight container for up to 5 days.) Garnish with the pumpkin seeds and microgreens, and serve. | Joe Yonan