1. sweet potatoes are peeled and sliced into thick rounds. arrange rounds on parchment lightly oiled with avocado oil, sprinkle with salt and pepper. Roast in 425 oven 15 minutes until tender.

2. steam enough broccoli for day of service in a small amount of water about 4-5 minutes until bright green. do not over cook

3. On day of service, quinoa, sweet potato and broccoli are plated hot, slaw is plated cold. make the slaw in small batches