Pre-heat oven to 400 degrees.

Line a baking sheet with aluminum foil.

Toss sweet potatoe cubes with olive oil and 1/2 tsp Lemon Pepper Seasoning. Arrange in single layer on lined baking sheet and roast for 20 minutes.

Set aside.

Add trimmed asparagus to a shallow, microwave safe dish.

Lay a very damp paper towel over top of the dish and microwave for 2 1/2 minutes.

Place steamed asparagus immediately into an ice bath to stop the cooking.

Pay dry and cut into bite size pieces.

Set aside.

Heat olive oil over medium-high heat in a skillet.

Add kale and drizzle with dijon mustard.

Sauté kale, turning continuously with tongs until it turns bright green and tender (about 3-5 minutes).

Set aside.

Whisk all dressing ingredients and set aside.

Rinse shrimp in a colander, then pat dry.

Season with remaining Seasoning and smoked paprika on both sides.

Heat remaining olive oil over medium-high heat (aim for the higher side of medium-high) in a large skillet.

Add shrimp in a single layer.

Allow shrimp to cook for 2-3 minutes on one side, then flip and continue cooking until shrimp is opaque, another 2-3 minutes.

Assemble bowls with quinoa, kale, sweet potatoe, asparagus, and shrimp. Top with dressing and serve.