Step 1

Thinly slice the broccoli and sweet potatoes so that they're uniform in thickness to cook evenly.

Step 2

Whisk together the olive oil, maple syrup, minced garlic, salt and pepper.

Step 3

Pour 1/2 cup of the marinade over the veggies and 1/4 cup of the marinade over the salmon. Allow the fish and veggies to marinate in the refrigerator for 30 minutes.

Step 4

Start cooking 1 cup dry rice according to package instructions.

Step 5

Preheat the broiler on high.

Step 6

Line two baking pans with foil and spread the veggies on one pan and the salmon (skin side down) on the other.

Step 7

Place the baking pans 6 inches from the broiler and broil the fish for 10-15 minutes and the vegetables for 8-10 minutes.

Step 8

Cook until the fish is caramelized on top and the flesh flakes off when cut in half at the thickest part or until the internal cooking temperature is 145 degrees Fahrenheit at the thickest part of the fillet. Cook veggies until the sweet potatoes curl on the edges and broccoli crisps up.

Step 9

To assemble the bowls, add 1 cup cooked rice into a bowl, 1/2 cup black beans, handful of the sweet potatoes and broccoli, and a 2.5 oz portion of salmon.

Step 10

In a blender, add the Greek yogurt, tahini, maple syrup, lemon juice, garlic and salt. Blend well and add 1-4 tablespoons water to get the desired consistency.