Scrub the sweet potato, dry it, poke it with a knife, and wrap it in foil. Bake it in the oven at 375 for about an hour and a half.
Place the quinoa in a dry skillet over medium heat and stir it until it starts to get toasted. You can smell it and you'll hear small pops. Just keep watching it and let it get a slightly toasted brown (about 15 minutes). Then remove it from the pan and set it aside.
Place the toasted quinoa in a medium sauce pan with 2 cups of water and bring it to a boil. Then lower it to a simmer and put a lid on it. Check it after 15 to 20 minutes. It should have absorbed all the water. Turn off heat, fluff it with a fork and set it aside. This makes about 4 cups of quinoa, so you can have some for later!
Rinse the broccoli, then place it in a large bowl. Add 2 Tbsp. olive oil and stir until the broccoli has been coated. Sprinkle with salt and pepper if desired. Place the broccoli on a greased cookie sheet in a 450 degree oven. Check it after 15 minutes, turn it and and bake for another 10 minutes or until it's lightly browned.
Rinse the Brussels sprouts. Cut the Stem and remove one or two of the outer leaves if yellowed or damaged. Cut them in half and place them in a large bowl. Add 2 Tbsp. olive oil and toss them until they are coated. Drizzle more oil if needed. Sprinkle with salt and pepper if desired. Place the sprouts on a greased cookie sheet in a 450 degree oven. Check them after 15 minutes, turn them and and bake for another 10 minutes or until lightly browned.
When all the ingredients are cooked, take about one cup of the quinoa, place it in a bowl. Add 3/4 cup broccoli, 3/4 cup Brussels sprouts, and 1/4 of the sweet potato, chopped into 1 inch pieces. You may add fresh avocado too if desired. Grate lemon zest on top. Drizzle lightly with Teriyaki sauce and enjoy! This could feed four people.