How to Make It
In a large bowl, nest ingredients together by type, using the interior curve of the bowl to stack them tall. Serve with dressing on the side.
Quick-Pickled Carrots and Onions: Heat 1 1/2 cups white or rice wine vinegar, ½ cup water, 2 tablespoons granulated sugar, and 2 teaspoons kosher salt in a medium saucepan over medium until sugar dissolves. Place 1/4 pound peeled and halved small carrots with tops and 1/2 cup thinly sliced red onions in shallow, heatproof dish. Cover vegetables with hot vinegar mixture; let stand 2 hours or overnight.
Roasted Sweet Potatoes: Slice 2 peeled sweet potatoes into 1/2-inch-thick rounds; place in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bake at 425°F until browned and tender, about 20 minutes, flipping slices once after 10 minutes.