Miso ponzu poke bowl

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