Preheat the oven to 400 F. On a baking sheet, combine cubed sweet potato with 2 Tbsp of Olive Oil with salt and pepper. Combine well and roast in the oven for about 20-25 minutes or until easily pierced with a fork and lightly browned. Remove from oven and set aside.
While the sweet potatoes are roasting, cook quinoa, wild rice and edamame according to package instructions.
While items are cooking, easily prepare the Miso Lime dressing. In a small bowl, whisk together miso paste, rice vinegar, honey, ginger, olive oil, lime juice and sesame seeds. Set aside until ready to serve.
4.) Once all ingredients are prepared, divide quinoa, wild rice, roasted sweet potatoes, spinach, shredded carrots, and edamame (shelled) into two bowls. Garnish with green onions and sesame seeds. Top with Miso Lime Dressing.