Preheat your oven to 400°F (200°C). Cut sweet potatoes, carrots, and zucchini into similarly sized pieces. Toss with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, turning once halfway through.

The vegetables should be tender and caramelized with golden-brown edges when done.

Rinse quinoa or farro under cool water. For quinoa, combine 1 cup quinoa with 2 cups of water, bring to a boil, reduce heat, and simmer for 12–15 minutes; fluff and let sit covered. Prepare farro according to package instructions.

Blanch broccoli florets in boiling water for 1–2 minutes, then plunge into ice water. Drain and blend with nuts, olive oil, lemon juice, and salt until smooth yet textured.

Purée or finely chop roasted red pepper, then whisk with miso paste, olive oil, and vinegar. Adjust thickness with water; it should coat a spoon and drip easily.

In each serving bowl, layer mixed greens, a scoop of grains, warm roasted vegetables, and drizzle with both broccoli pesto and miso vinaigrette. Serve immediately or store ingredients separately for meal prep.