Cook the rice: Prepare the rice the way you normally do. I use a rice cooker.
Cook the sweet potatoes: Preheat oven to 400°F. Peel and chop the sweet potato into small cubes. Add sweet potato to a bowl and drizzle with coconut oil, sea salt and pepper. Toss together, then spread onto a baking sheet and bake for 15 minutes.
Make the teriyaki sauce: In a small saucepan, add the soy sauce, water, apple cider vinegar, coconut oil, garlic cloves, ground ginger, maple syrup (or honey) and cornstarch to a small pot. Bring to a boil, then reduce heat stirring often. Once the sauce has thickened, remove from heat.
Wash and chop broccoli, then add to the bowl and mix with coconut oil, sea salt and pepper.
Assemble the sheet pan: Once the sweet potatoes are cooked, remove from oven and move them to the outside of the baking sheet. Place the salmon fillets in the center of the baking sheet, then add the broccoli surrounding it.
Season the salmon with sea salt and pepper. Then drizzle the teriyaki sauce over top of the salmon, broccoli and sweet potato. Place in the oven and bake for 15 minutes. The salmon will be cooked when it’s flaky and slightly translucent. You’ll know the vegetables are done when they’re slightly soft when poked with a fork.
Add cooked rice to dinner plates along with vegetables and salmon fillets. Sprinkle with sesame seeds (optional). Season the rice salt and pepper or soy sauce, and anything else you’d like! Serve and enjoy.