Miso Maple Salmon and Sweet Potato Bowl

Preheat your oven to 400°F (200°C).

Peel and dice the sweet potato into bite-sized cubes.

Spread the diced sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, and toss to coat evenly.

Roast the sweet potatoes for 15 minutes.

While the potatoes are roasting, prepare the marinade. In a small bowl, whisk together the miso paste, maple syrup, soy sauce, and rice vinegar until smooth.

After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the salmon fillets on the other side of the sheet.

Spoon the miso-maple marinade over the salmon fillets, ensuring they are well-coated. Drizzle any remaining marinade over the sweet potatoes and toss them to combine.

Return the sheet pan to the oven and roast for an additional 15 minutes, or until the salmon is cooked through. For extra caramelization, broil for the last 1-2 minutes.

Assemble the bowls. Start with a bed of arugula, then top with a salmon fillet, a portion of the roasted sweet potatoes, cooked wild rice, roasted brussels sprouts, sliced apple, and crumbled goat cheese.