1.) Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place sweet potato rounds (cut into 1/2 inch rounds) on the baking sheet. Drizzle them with olive oil, rubbing it on both sides to coat. Sprinkle with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 8-10 minutes more.
2.) Meanwhile, cook 1 cup quinoa.
3.) Divide the cooked quinoa evenly into two bowls. Top with roasted sweet potato rounds, 1 cup cooked + shelled edamame, 1 medium + grated carrot, 1/2 cup sprouts, and 1 teaspoon sesame seeds. Drizzle with your choice of dressing and enjoy!