Chipotle-Inspired Salmon Burrito Bowl

Prepare the base: Start with a base of massaged kale. For the cauliflower/quinoa stir-fry, sauté cauliflower rice in avocado oil with sea salt and cumin until tender. Then, add steamed quinoa and combine. Separately, sauté onions and peppers in avocado oil to use as a topping. For the salmon: Bake the salmon in avocado oil at 350°F (175°C), skin down, for 6 minutes. Flip and bake for an additional 2 minutes. Assemble the bowl: Top the massaged kale and stir-fry base with the baked salmon, sautéed onions and peppers, black beans, and half a mashed avocado.