Preheat the oven to 200 C. Cook quinoa according to package instructions.½ cup quinoa
Wash the sweet potato and cut half and then dice it in ice cube sized pieces.9 oz sweet potato
Cut broccoli into small florets.9 oz broccoli
Thinly slice chilli, parsley, garlic and green onion and add to a bowl with olive oil and 3 tbsp water.1 red chili pepper,2 sprigs parsley, fresh,2 clove garlic,1 green onion,1 tbsp olive oil
Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt and black pepper per taste. Toss a little.Salt and pepper to taste
Bake for 23 minutes or until the sweet potatoes and broccoli are tender. Then add the edamame beans to the baking sheet and toss. Get back to the oven for 2 minutes.1 cup edamame beans
Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.1 tsp ginger, fresh,1 ¼ tbsp apple vinegar,2 tsp sugar,4 ½ tsp low sodium soy sauce,1 ½ tsp sesame oil
To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.2 oz baby spinach
