Roast the vegetables first by tossing the sweet potato and broccoli with olive oil, garlic powder, paprika, salt and pepper. Spread on a tray and roast until the sweet potato is tender and the broccoli has colour around the edges.
Prep the salmon glaze by mixing soy sauce and honey in a small bowl.
Sear the salmon gently in a nonstick pan over medium-high heat. Let the salmon cook for 2-3 minutes before turning. Once they are mostly cooked, brush or spoon over the glaze and let it turn glossy.
Warm the quinoa and fluff it with a fork so it stays light rather than compact.
Build the bowl with quinoa on the base, roasted broccoli and sweet potato around the sides, then glazed salmon on top.
Finish with sesame seeds and microgreens or parsley so it looks polished and fresh.
