Quinoa Bowl with Salmon, Zucchini and Sweet Potatoes

Ingredients

• 1 ripe avocado, cubed
• 2 tbsp (30 ml) water
• 1 tbsp (15 ml) mayonnaise
• 1 tbsp (15 ml) lemon juice
• 2 small sweet potatoes, peeled and cut into 1/2-inch (1 cm) rounds
• 1/3 cup (75 ml) olive oil
• 1 cup (180 g) quinoa, rinsed and drained
• 1 lemon, zest finely grated
• 1 1/2 lb (675 g) skinless salmon fillet, cut into 4 pieces
• 2 zucchini, cut into thin spirals or julienned
• 1 tbsp (15 ml) lemon juice
• 4 cups (100 g) baby spinach
• 2 cups (280 g) cherry tomatoes, halved
• Spicy mayonnaise, for serving (see recipe)
• 1/4 cup (40 g) roasted pumpkin seeds