Step 1

. Cut the sweet potatoes in half (long ways), and place face down on parchment paper. Drizzle vegetable broth over sweet potatoes making sure that all potatoes are coated. Roast in the oven at 425F for 45 minutes. Around the 20 to 25 minute mark, you may have to re-coat the sweet potatoes with more vegetable broth.

Step 2

(skip this step if you already have quinoa ready). Bring 1 cup of quinoa and 1.5 cups of water to a boil, then bring down heat and keep on a low simmer with lid slightly tilted. For more help cooking quinoa – check out this post I wrote.

Step 3

(and mushrooms if using) to a saucepan and coat with vegetable broth. Bring to a low simmer and continue to saute veggies until soft and fragrant, usually takes about 10 minutes. Continue adding vegetable broth as needed if veggies are still not cooked.

Step 4

Add all ingredients listed under ‘tahini teriyaki’ to a blender and combine.

Step 5

Add about 1/4 cup of tahini teriyaki sauce into the saucepan with the veggies. Cook for another 5 minutes to allow sauce flavors to blend with veggies. You can go ahead and add the quinoa to this mix, or keep the quinoa separated.

Step 6

Remove sweet potatoes from the oven and lightly press down on the flesh with a fork to flatten them a bit and create space for the toppings. Add about 1/4 cup of cooked quinoa to each sweet potato and then top with tahini teriyaki veggie stir fry. You can add sliced avocados and olives on top for extra yum.

Step 7

Use extra tahini teriyaki sauce to drizzle on top, or you can also use this vegan cheeze, so good either way! Enjoy.