Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the diced beets and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through the roasting time to ensure even cooking.

Step 2: Prepare the Brown Rice

1. While the vegetables are roasting, cook the brown rice according to package instructions. Usually, it requires about 2 cups of water for every 1 cup of rice. Bring to a boil, reduce the heat to a simmer, cover, and cook for about 40 minutes or until the rice is tender.
2. Once cooked, fluff the rice with a fork and set it aside.

Step 3: Prepare the Edamame

1. In a small pot, bring water to a boil. Add the shelled edamame and cook for about 5 minutes or until tender.
2. Drain the edamame and rinse with cold water to stop the cooking process. Set aside.

Step 4: Make the Miso Ginger Dressing

1. In a small bowl, whisk together the miso paste, grated ginger, minced garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and lime juice.
2. If the dressing is too thick, add a splash of water to thin it to your desired consistency.
3. Taste and adjust seasoning if needed, adding more lime juice for acidity or maple syrup for sweetness.

Step 5: Assemble the Bowl

1. In large serving bowls, place a base of cooked brown rice.
2. Add the roasted beets and sweet potatoes, edamame, and sliced avocado on top.
3. Drizzle generously with the miso ginger dressing.
4. Sprinkle with sesame seeds and fresh herbs (cilantro or parsley).
5. Serve immediately or store in the refrigerator for a fresh, ready-to-eat meal.