Drizzle with olive oil and lightly season sweet potatoes.

Cook in oven on 400-425° for 25-30 minutes.

Cook quinoa per instruction. I used a 1:2 bone broth the vegetable broth ratio to cook quinoa for flavor.

While potatoes cook, sauté other vegetables with butter.

Let cooked potatoes cool, cut in half.

Put one potato each in two containers.

Add quinoa 1/8-1/4 cup each.

Top with cooked vegetables.

Serve with avocado.