Prepare the coconut quinoa. Place all ingredients in a medium size pot.

Bring to a rolling boil over medium/high heat.

Once boiling, reduce heat to low, cover, and let simmer for around 20 minutes or until the liquid has absorbed and the quinoa has fully cooked.

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

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.