Edamame Sweet Potato Buddha Bowl

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 2

Ingredients
1/2 cup of red quinoa, dry
3 cups of vegetable stock
1 cup of frozen edamame
2 sweet potatoes
2 tbsps of agave nectar
1 scallions

Directions
1. Preheat oven to 350F.

2. Skin and slice sweet potatoes into thin, bite-sized wedges and place in a baking dish. Drizzle with a small amount of oil and bake for 1 hour, flipping after 30 minutes.

3. Rinse quinoa and add to pot, along with vegetable stock. Bring to a boil and reduce to medium high heat for approximately 20 minutes, or until all excess liquid has evaporated.

4. Place edamame in a strainer and defrost by running under lukewarm water.

5. Heat a medium sized frying pan to medium heat and drizzle with a small amount of oil. Add in edamame and saute for 15 minutes, or until edamame has browned.

6. Dice 1 scallion and set aside.

7. When ready to serve, start with a base layer of quinoa and then top with sweet potato, scallion, edamame and drizzle with agave nectar.