Top
with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the sesame seeds, hemp seeds, and sprouts.
The finished plate is a bed of
roasted sweet potato slices (slice the
sweet potatoes into
rounds, toss them in olive oil, salt, and pepper, and
roast them for 45 minutes at 400 degrees F) topped
with sauteed spinach and portobello mushrooms (
with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled
with a super garlicky tahini sauce.