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1. Heat the oven to 220°C (425°F) and line two baking sheets with parchment. Toss the sweet potatoes with half the olive oil, half the chipotle powder, the cumin, and a pinch of the salt. Spread on one sheet and roast for 15 minutes.
3 piece Sweet potatoes, cut into 2 cm cubes,
1.5 tbsp Olive oil,
1 tsp Chipotle powder,
1 tsp Ground cumin,
1.5 tsp Salt
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2. Mix the remaining olive oil, chipotle powder, smoked paprika, garlic powder, black pepper, and a pinch of salt with the juice of 1 lime. Rub over the salmon fillets on the second sheet.
4 piece Salmon fillets, skinless,
1.5 tbsp Olive oil,
1 tsp Chipotle powder,
1 tsp Smoked paprika,
1 tsp Garlic powder,
1.5 tsp Salt,
1.0 piece Limes,
0.5 tsp Black pepper
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3. Stir the sweet potatoes, then add the salmon sheet to the oven. Roast both for 10 to 12 minutes, until the salmon flakes easily and the sweet potatoes are tender and caramelized.
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4. While the oven is on, cook the brown rice in plenty of salted water per package directions, about 30 minutes, then drain and let steam dry.
1.5 tsp Salt,
1.5 cup Long-grain brown rice, uncooked
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5. Toss the red cabbage with the juice of 1 lime and a pinch of salt. Let it soften for 10 minutes.
1.5 tsp Salt,
0.5 piece Red cabbage, finely shredded,
1.0 piece Limes
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6. Grate the garlic and whisk it with the tahini, the juice of the remaining lime, water, maple syrup, and the remaining salt until smooth and pourable. Add more water a teaspoon at a time if needed.
1.5 tsp Salt,
1.0 piece Limes,
0.2 cup Tahini,
4 tbsp Water,
1 tsp Maple syrup,
1 clove Garlic
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7. Cool all components completely. Divide the rice, sweet potatoes, cabbage, and salmon among 4 containers, keeping the sauce in separate small containers. Chop the cilantro and sprinkle on top.
0.2 cup Fresh cilantro
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8. Refrigerate the bowls for the first 2 days. Freeze the remaining salmon portions promptly and thaw them overnight in the fridge before eating. Drizzle with lime-tahini sauce and serve cold or reheat gently.
