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Prepare the coconut quinoa by following these directions!
Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
Roast sweet potatoes at 400ºF for 25-30 minutes.
Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
Then, toss veggies in dressing. Set aside.
To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.