Makes 3-4 servings

Start oven 350.
Start with peeling a medium sized sweet potato, place into a bowl and drizzle with 1 tbsp of olive oil. Season with pepper and ground tumeric.
Place on parchment paper, and roast for 30min-45min
Start prepping veggies
4 cups chopped Cabbage (green or purple) set aside
2 grated carrots
Cilantro
Avocado

Boil Gluten Free Soba Noodles- I use 2 handfuls
Grill Chicken Breasts (I use olive oil or avocado oil)
I seasoned with some tamari, ginger, garlic, fish sauce and lemongrass, you can season how you would like!
Steam broccoli for 5 min, less time for more crunch
garnish

For the Sauce:
2 tablespoons of Tamari (Soy Sauce)
1/2 teaspoon of Sriracha Sauce (Optional)
1/2 teaspoon of Toasted Sesame Oil
1/2 teaspoon of Dijon Mustard
1/2 tablespoon of Pure Maple Syrup or honey
1/2 tablespoon of Tahini
1 clove of Garlic - minced
1/3 inch of Ginger- minced
Lime juice of half a lime
Stir all together and drizzle over noodle bowl. Sprinkle sesame seeds on top.