If you have any friends that are vegan eaters, this is a good one. The dressing is a bit of work with all the ginger that needs to be grated, but it is very good. I found this on the Washington Post.
Ingredients
2 large sweet potatoes, peeled and cut into one inch pieces
5 TBSP vegetable oil divided
1 tsp. salt, divided
1 cup of frozen shelled edaname
1/2 cup of well stirred tahini
1/4 cup lemon juice
1/4 maple syrup
3 TBSP low sodium soy sauce
2 TBSP mined fresh ginger
4 garlic cloves, minced
6 cups of cooked quinoa
8 dried figs or prunes, sliced
1/2 cup roasted pumpkin seeds
micro greens for garnish
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees.
Step 2
In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Transfer to a large, rimmed baking sheet and bake 20 to 30 minutes, until tender.
Step 3
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.)
Step 4
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 1/2 teaspoon of salt.
Step 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.) Garnish with the pumpkin seeds and microgreens, and serve.
