Sesame-Ginger Quinoa Bowls with Roasted Vegetables

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

Rinse 1 cup of quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While quinoa cooks, prepare the vegetables: cut 1 red bell pepper into 1-inch pieces, peel and dice 1 sweet potato into 3/4-inch cubes, slice 2 medium carrots into 1/2-inch rounds, and cut 1 medium red onion into wedges.

In a large bowl, toss the prepared vegetables and 2 cups of broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables evenly on the prepared baking sheets, ensuring they're not overcrowded. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize.

Meanwhile, prepare the sesame-ginger sauce: in a small bowl, whisk together 2 tablespoons sesame oil, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon minced fresh ginger, 2 minced garlic cloves, and 1 tablespoon olive oil.

In a small skillet over medium heat, toast 2 tablespoons of sesame seeds until golden brown, about 2-3 minutes, stirring frequently to prevent burning. Set aside.

Cook 1 cup of shelled edamame according to package instructions (typically 3-5 minutes in boiling water), then drain.

Slice 1 medium avocado and chop 3 stalks of green onions.

To assemble the bowls: divide the cooked quinoa among four bowls. Arrange the roasted vegetables and edamame on top of the quinoa.

Drizzle each bowl with the sesame-ginger sauce, then garnish with sliced avocado, chopped green onions, and toasted sesame seeds.

Serve immediately, or let cool completely before storing in airtight containers in the refrigerator for up to 3 days.