Step 1

Preheat the oven to 400°

Step 2

On a large baking sheet, add the SWEET POTATOES and drizzle with olive oil and a dash of salt and pepper. Roast in the oven for about 25 minutes.

Step 3

On another baking sheet, add the sliced PORTOBELLO MUSHROOMS and all the remaining mushroom ingredients. Mix well with your hands and lay evenly on the baking sheet. Roast for 20 minutes flipping halfway through.

Step 4

MISO SAUCE: In a small saucepan heat on low, add all the remaining miso ingredients EXCEPT the olive oil, and mix until warm. Remove from heat and set aside until the sweet potatoes are done cooking. Once they're done, toss the miso with the sweet potatoes and set aside.

Step 5

Meanwhile, for SNAP PEAS boil for about 5 minutes until slightly soft but still have a good amount of crunch. Remove and place immediately in a large bowl filled with ice and cold water to stop it from cooking. Set aside. Then, drizzle a dash of the olive oil and salt and pepper.

Step 6

To make the BROCCOLI PESTO, add all ingredients in a food processor and blend well adjusting the seasoning as needed.

Step 7

In a bowl or plate, add the cooked quinoa, the sliced avocados, the mushrooms, the miso sweet potatoes, the snap peas, and the pesto. Top with sesame seeds and enjoy!