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Peel and cut the sweet potatoes, then boil until soft. Blend the sweet potatoes with 3-4 tsp of miso paste.
Cut the broccoli into wedges and pan fry with a pinch of salt until browning.
Shred the red cabbage with a potato peeler and toss with ½ tbsp lemon juice and a pinch of salt.
Cook the quinoa according to package instructions.
Cut the tofu into strips and fry with a splash of soy sauce.
Make the peanut sauce by mixing together the peanut butter, sesame oil, crushed garlic, maple or agave, and soy sauce. Add water to loosen the sauce.
Caramelize the pecans by cooking them in 2 tbsp sugar and a splash of water.
Layer the sweet potato miso mash, quinoa, vegetables, tofu, and garnish with the caramelized pecans, black sesame seeds, and coriander. Drizzle the peanut sauce over the top.