The bowl that hits every macro and micronutrient at once. Roasted salmon flaked over warm quinoa, roasted sweet potato, massaged kale and a bright lemon-tahini drizzle.

• Salmon plus quinoa creates a full amino acid profile with omega-3s built in.
• Sweet potato and kale together cover a full day's vitamin A.
• Tahini contributes calcium and healthy fat for micronutrient completeness.

1. 1

   Preheat the oven to 220 °C / 425 °F; toss the cubed sweet potato with olive oil, salt and cumin, spread on a sheet pan and roast for 25 minutes until golden and caramelized.

2. 2

   Cook the quinoa per package instructions; fluff with a fork and season lightly with salt.

3. 3

   After the sweet potato has been in for 13 minutes, place the salmon fillets on a second sheet pan lined with parchment, season with salt and pepper and roast at 200 °C for 12 minutes until the flesh is opaque and flakes when pressed with a fork.

4. 4

   Place the torn kale in a large bowl with a pinch of salt and a squeeze of lemon; massage firmly with your hands for 60 seconds until the kale softens, darkens and loses its raw bitterness.

5. 5

   Whisk together the tahini, lemon juice, maple syrup, grated garlic and enough warm water to make the dressing pourable.

6. 6

   Use a fork to gently flake the roasted salmon into large pieces.

7. 7

   Build the bowls: quinoa as the base, then massaged kale, roasted sweet potato, flaked salmon and sliced avocado arranged on top; scatter pumpkin seeds and drizzle the tahini dressing generously over everything.

• Room-temp salmon flakes cleaner - pull it from the fridge 20 minutes before cooking.
• Toast pumpkin seeds in a dry pan 90 seconds to unlock the flavor.