Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, cut them into cubes, toss with olive oil and salt, and roast for about 30 minutes.

Rinse 1 cup of quinoa under cold water, combine with 2 cups of water and a pinch of salt in a saucepan, bring to boil, cover, and simmer for 15 minutes. Fluff when done.

Wash and tear kale into bite-sized pieces, drizzle with olive oil, sprinkle with salt, and massage until tender. Whisk together maple syrup and balsamic vinegar for the dressing.

Cook your protein: sauté chicken for 6-8 minutes, tofu for 5-7 minutes, or lentils according to package instructions.

Assemble the bowls: layer with warm quinoa, roasted sweet potatoes, protein, and massaged kale.

Drizzle the maple-balsamic dressing over each bowl and serve immediately.