Power Bowl w/ Roasted Japanese Sweet Potato & Herbed Almond Sauce

Directions

Preheat oven to 425°F. Transfer sweet potatoes to a baking sheet and toss with 1 tablespoon olive oil and sprinkle with salt/pepper. Roast until tender in the middle and crispy on the edges, about 20-25 minutes. Combine quinoa with 1¼ cups water and a pinch of salt in a saucepan over high heat. Bring to a boil, reduce heat to low, and cover. Cook quinoa until water is absorbed, about 15-18 minutes. For the Herbed Almond Sauce, add the almonds, 2 tablespoons of olive oil, a pinch of salt, and ¼ cup water to a blender. Blend until smooth. Then, add the parsley (stems and all), the juice from half the lemon, garlic, and 2 tablespoons water. Blend on high for 1-2 minutes and season with salt. In a medium bowl, toss broccoli with 2 teaspoons olive oil and season with salt/pepper. Add to baking sheet with the potatoes and roast for about 6-8 minutes. Once broccoli and potatoes are done roasting, remove from oven and toss with craisins and hemp seeds. Divide cooked quinoa, arugula, roasted sweet potatoes, and broccoli between your bowls. Drizzle with herb almond sauce and fresh lemon juice.