Heat oven to 450 degrees F.
Place sweet potatoes and onion on a large nonstick baking sheet. Drizzle with 1 Tbsp olive oil, salt and pepper lightly. Toss gently to coat. Bake for 30-35 minutes, until potatoes are easily pierced with a fork. Once cooked, spoon into 1-cup section of meal prep container.
Slice eggs in half lengthwise, place yolks in a medium bowl. Set aside egg whites.
To yolks, add mayonnaise, lemon juice, dijon, salmon and salt. Mash together with a fork. Spoon mixture into the center of each egg white. Garnish with paprika. Place 3 halves into 1-cup section of meal prep container.
In a large bowl, drizzle kale with 1 Tbsp olive oil, tahini, lemon juice and zest, salt and pepper to taste. Massage with hands until tender. Toss in quinoa, chickpeas, tomatoes and avocados. Spoon into 2-cup section of meal prep container.