Cut sweet potato, green bananas, and zucchinis into bite size pieces, and cook them in an air-fryer until they turn slightly brown. (alternatively bake them in the oven)

Soak dried kombu for 10 minutes, squeeze out the liquid & place it into the mixing bowl.

In a pan sauté quinoa and celery root for 10 minutes, add anchovies sauce, and molasses.

Once the vegetables are done cooking, place them in a bowl, with quinoa, kombu, and shredded carrots.