Miso ponzu poke bowl

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• 2 small sweet potatoes cut into 1cm/½in cubes
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp chilli flakes
• pinch of salt
• 2 tbsp white miso paste
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cod fillets skinless
• 2 salmon fillets skin on
• 100 g/3½oz cavolo nero
• ½ savoy cabbage
• 100 g/3½oz sweetheart cabbage
• ½ red cabbage
• 2 carrots
• 2 spring onions finely sliced
• 1 tbsp mayonnaise
• 1 lime, juice only
• 100 g/3½oz edamame
• 3 tbsp light soy sauce
• 1 lime, zest and juice only
• 1 lemon, zest and juice only
• 1 tbsp rice wine vinegar
• 2 pouches microwavable rice
• ½ cucumber peeled into ribbons
• 50 g/1¾oz kimchi