Prepare the Vegetables:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil and 1 tsp garlic powder.
3. Spread them on a baking sheet, leaving space for the asparagus later. Bake for 20 minutes.
4. In a separate bowl, toss asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Set aside.
5. Heat a frying pan over medium heat. Add kale, 1 tsp olive oil, and 1 tsp wholegrain mustard.
6. Sauté for 3-5 minutes, stirring constantly. Remove from heat and set aside.
7. After the sweet potatoes have roasted for 20 minutes, remove the baking sheet and add the asparagus.
8. Bake for another 15 minutes until all veggies are tender.

Prepare the Shrimp:

9. Heat 1 tsp olive oil in a pan over medium heat.
10. Add precooked shrimp, garlic powder, and paprika. Sauté for 2-3 minutes until heated through.

Assemble the Buddha Bowls:

11. Divide cooked quinoa evenly among 4 bowls.
12. Add roasted sweet potatoes, asparagus, sautéed kale, and shrimp to each bowl.
13. In a small bowl, whisk together mustard, apple cider vinegar, olive oil, and honey to make the dressing.
14. Drizzle the dressing over the bowls before serving.