---
title: Persian-Spiced Cauliflower Quinoa Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/persian-spiced-cauliflower-quinoa-bowl-58dd657fd0d6bd45002f5362
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Fragrant spices enhance the natural sweetness of the vegetables
  - theme: Ease of prep
    text: Simple assembly makes it a great weeknight option
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Sweet%20Potato/persian-spiced-cauliflower-quinoa-bowl.avif"
---
Preheat oven to 425°F. In a #small pot{}, bring @water{1%cup} and a pinch of @salt{1%tsp} to a boil. Halve, peel, and cut @red onion{1%unit} into 8 wedges. Peel and cut @sweet potatoes{1%unit} into ½-inch cubes.

Toss onion, sweet potatoes, @cauliflower florets{2%cups}, @spicy persian seasoning{2%tbsp}, and 1 tbsp @olive oil{2%tbsp} on a #baking sheet{}. Season with salt and @black pepper{1%tsp}. Roast in oven until browned and tender ~{25%minutes}. Once water is boiling, add @tri-colored quinoa{1%cup} to pot. Cover, lower heat, and reduce to a simmer. Cook until tender ~{15%minutes}.

Halve, pit, and scoop flesh from @avocado{1%unit}, then roughly chop. Cut @lime{1%unit} in half. Chop @cilantro{1%unit}.

Squeeze juice from one lime half into a #small bowl{}, then add avocado. Mash with a fork until smooth. Stir in @sour cream{2%tbsp} and cilantro. Season with salt and pepper.

Drain any excess water from quinoa, then transfer to a #large bowl{} along with the roasted veggies. Toss to combine. Season with salt and pepper. In another #large bowl{}, toss half the @spinach{2%cups}, a drizzle of olive oil, and a squeeze of lime. Season with salt and pepper.

Divide quinoa mixture between plates. Dollop with avocado crema. Serve with spinach salad on the side.