Dice sweet potatoes into one inch cubes. Toss with 1/3 of the olive oil, salt and pepper and roast for 20-25 minutes at 375 degrees until tender.
Dress salmon with remaining olive oil, salt and pepper and place into a shallow baking dish. Bake for 20 minutes at 375 degrees until it reaches an internal temperature of 140 degrees.
Meanwhile, cook quinoa according to package instructions.
Sauté broccoli with 1/3 of the olive oil, salt and pepper, over medium heat until tender, about 7-9 minutes. Set aside.
Next, whisk together yogurt, dill, garlic, lemon juice, salt and pepper to make sauce.
Build buddha bowls by placing quinoa into bowls, adding veggies, then topping with salmon, lemony dill sauce and sprinkle with feta.