2 sweet potatoes, peeled and diced 1/2", 1 small red onion, peeled and sliced, 1-2 tablespoons extra virgin olive oil, sea salt and pepper to taste, 2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa, 1 1/2 tablespoons honey, 1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!, 1 tablespoon dijon mustard, 1/2 cup snow peas, 3/4 cup mushrooms, sliced, 1 ripe avocado, sliced, 1 tablespoon chives for garnish, sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein, pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

2 cups miso glazed yams see recipe below, 2 grilled, sautéed, or roasted portobello mushrooms cut into ¼-inch strips (link goes to my marinated portobello recipe), 1 cup charred, roasted, or sautéed onions, 3 cups cooked ancient grains see recipe below, 2 cups blanched snow peas or sub edamame or roasted broccoli, ¼ cup cilantro pesto see recipe below, 1 avocado pitted (quartered & sliced), 1 teaspoon minced garlic more if desired (I use 2 teaspoons), 1 teaspoon peeled and minced ginger, 1 teaspoon minced lemongrass, 1 teaspoon peeled and minced turmeric, 1 teaspoon Kosher salt or flaked Maldon sea salt, 1 TBSP extra-virgin olive oil, ½ cup red quinoa, ½ cup brown rice

2 Sweet Potatoes (sliced and roasted), 1 Cup Quinoa (cooked), 2 Cups Snap Peas, 2 Large Portobello Mushrooms, 2 Avocados (sliced), Micro Greens (or greens of choice), 2 Tablespoons Miso Paste, 2 Tablespoons Honey, 1 Tablespoon Olive Oil, 1 Tablespoon Tamari (or Soy Sauce), 1 Teaspoon Salt, 2 Tablespoons Garlic Powder, 2 Tablespoons Miso Paste, 1/4 Cup Honey, Pesto

MISO SWEET POTATOES, 2 medium sweet potatoes (peeled and diced), 1/4 cup white miso or chickpea miso, 4 tbsp coconut aminos, 1 tsp arrowroot flour or corn flour, 1.5 tsp lemon juice, 1/2 tsp chili paste, 1/2 tsp grated ginger, 3 tbsp filtered water, salt and pepper to taste, 2 tbsp olive oil, BROCCOLI PESTO, 4 pieces of raw broccoli, 1 cup fresh parsley, 1/2 shallot (rough chopped)

6 cups (800g) chopped sweet potatoes (3/4 inch size bites), 1/4 cup (80g) miso (I used red) SEE NOTE, 3 tablespoons (60g) Agave*, 2 teaspoons (10g) low-sodium soy sauce, 2 teaspoons (12g) lemon juice, 1 1/2 teaspoons (10g) chili pepper paste (Found next to the tomato paste. Use 2 teaspoons for a really spicy kick.) SEE NOTE below for sub, 1 teaspoon (4g) toasted sesame seeds, plus extra for garnish, 1/2 teaspoon ground ginger powder, 3 tablespoons (45g) water, Red miso is saltier than white miso so if using white, taste the sauce after mixing and if needed, increase the soy sauce from 2 teaspoons up to 4., I used agave because it has a neutral sweet taste and I didn't want a maple flavor. However, if you avoid agave, feel free to use maple syrup. It's not as thick, sticky or sweet as agave, but should work.

6 ounces extra-firm tofu, 4 ounces baby bella mushrooms (stems removed), 3 tablespoons olive oil (divided), 1 tablespoon balsamic vinegar, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic salt, 1 1/2 cups peeled and cubed sweet potato, 1/4 of an onion (cut into vertical slices), 1/2 cup pearled farro, 1 cup water, 1 tablespoon olive or avocado oil, half an avocado (sliced), 1 cup cilantro leaves (stems removed), 1/4 cup toasted pepitas, 1 clove garlic