Roasted Broccoli and Sweet Potato Quinoa Salad with Miso Vinaigrette (vegan, gluten-free)

0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
1 Add broccoli and sweet potato to the baking sheet. Spray vegetables with avocado oil. Generously sprinkle the garlic powder, onion powder, salt, and pepper over the top. Roast in the oven for 20-25 minutes, or until broccoli is starting to char. 
2 While vegetables are roasting, cook the quinoa according to the package’s instructions. 
3 Make the miso vinaigrette by adding all the ingredients into a small jar or bowl. Whisk until smooth. 
4 Once vegetables are done roasting, add the shredded kale and cooked quinoa to a large bowl. Then add the roasted vegetables and toasted pine nuts. Drizzle dressing all over the top and toss until well combined. Taste and adjust seasonings. Enjoy warm!