Preheat oven to 400 degrees.

For the Veggie Sauté:

1. Combine corn, grape tomatoes, red onion, edamame, roasted peppers, zucchini, and cilantro in a large bowl. Toss in 2 tbsp olive oil and a generous pinch of salt and pepper.
2. Drizzle a little more olive oil in a large skillet and heat over medium-high. Add veggies to skillet and sauté on medium-high heat for 5 minutes, stirring occasionally. Reduce heat to medium-low, cover and allow veggies to cooke for 12-15 more minutes, continuing to stir here and there (just so nothing gets stuck to the bottom). You'll know they're ready when everything is cooked through, and the grape tomatoes have burst.

For the Roasted Sweet Potato Wedges:

1. Cut each sweet potato in half lengthwise and then crosswise, and then cut each piece into wedges about 1/4 of an inch thick.
2. Toss sweet potato wedges in a bowl with 1-2 tbsp olive oil and leftover dry rub from the pulled pork, if you saved it. If not, use your favorite spice combo! I love salt, pepper, garlic powder and chili powder.
3. Place sweet potatoes on a baking sheet in one even layer. Bake at 400 degrees for 25 minutes, or until the outsides of the potatoes are beginning to brown, and insides are cooked through completely.

For the Maple Mustard Vinaigrette:

1. In a mason jar, combine the cider vinegar, olive oil, mustard and maple syrup.
2. Place a lid on the jar, and shake vigorously until well-combined.

Assemble the Bowls:

1. Layer a (preferably large ;)) bowl with about 1 cup of your favorite greens.
2. Add about 1/2 cup of the pulled pork, 1 cup veggies, and 6-10 sweet potato wedges to the bowl. (Those amounts are completely arbitrary, and you should really just put in as much as you want :)).
3. Drizzle maple mustard vinaigrette over the top to tie it all together.