Pre-heat oven to 400F.
Cut the sweet potato into cubes and the cauliflower into bite sized pieces.
Toss with olive oil, paprika, salt, and pepper.
Roast for 30 minutes, turning halfway through.
Place cod on a baking sheet and brush cod with olive oil. Then sprinkle seasoning mixture over the top.
Put cod in the oven when the vegetables have 10 minutes left.
Mash avocado and mix with lime juice, cilantro, and a little salt.
Assemble your bowls. Start with the arugula as a base. Then add your roasted vegetables and cod. Top with mashed avocado, pico de gallo, and radishes.