Vegan Edamame and Quinoa Bowl

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Place the diced sweet potatoes and sliced zucchini on the baking sheet. Drizzle with 1.5 tablespoons of olive oil, season with half of the salt and black pepper, and toss to coat evenly. Roast for 20 to 25 minutes, or until the sweet potatoes are tender and golden brown.

While the vegetables are roasting, combine the rinsed quinoa and water (or vegetable broth) in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it steam covered for 5 minutes, then fluff with a fork.

Steam or lightly microwave the thawed edamame for 3 to 4 minutes until heated through.

In a small bowl or jar, whisk together the lemon juice, remaining 1.5 tablespoons of olive oil, Dijon mustard, maple syrup, and the remaining salt and pepper to create the dressing.

In a large mixing bowl, gently toss the cooked quinoa and chopped baby spinach together so the spinach slightly wilts from the warm quinoa.

Divide the quinoa and spinach base evenly among four bowls. Top each bowl with roasted sweet potatoes, zucchini, and warm edamame.

Drizzle the lemon dressing over each bowl just before serving.