Roasted broccoli, sweet potato, and rice noodle salad

 If it's not good, I'll just delete better.  I just hate looking up recipes I have in my likes.  

For the dressing

3 tbs peanut butter

2 tsp miso

1 tbs soy sauce

1 tbs rice vinegar

1 tsp sesame oil

2 tbs maple syrup (I 100% of the time use less of this when I make it the first time)

1 tsp grated ginger

1 clove of garlic, minced

pinch of salt 

For the veggies

2 heads of broccoli finely chopped

2 large sweet potatoes, cued

3 tbs olive oil, divided

1 tbs soy sauce

1 tsp salt, divided

1/2 tsp black pepper, divided

1/2 tsp garlic powder

For the crunch

1/2 c chopped peanuts

1/3 c chopped cilantro

1/3 c chopped scallions

red pepper flakes to taste

For the salad

1 c thawed edamame

3/4 c finely chopped red cabbage

4 oz rice noodles, cooked and finely chopped

Preheat the oven to 425

On one sheet pan covered with parchment, add the broccoli, 2 tbs oil, soy sauce, half the salt, half the pepper, and garlic powder and toss to coat

On another sheet pan with parchment, add the sweet potatoes, 1 tbs oil, pepper, and salt

Cook the broccoli for 25 minutes and toss halfway through.  They should be slightly crispy on the edges

Cook the sweet potatoes for 25-30 minutes, they should be slightly browned but not too soft

Mix up the dressing and set aside

When the veggies in the oven are done, add everything together and top with dressing, toss