Persian-Spiced Cauliflower Quinoa Bowl

🥘 Ingredients

• avocado
  2
• black pepper
• cauliflower florets
  20
• cilantro
  4
• lime
  2
• olive
• olive oil
  1 tbsp
• quinoa
• red
• red onion
  1
• salt
• sour cream
  4
• spicy persian seasoning
  2
• spinach
  5
• sweet
• sweet potatoes
  2
• tri-colored quinoa
  1
• water
  1 c

🍳 Cookware

• small pot
• baking sheet
• small bowl
• large bowl
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Bring water and a pinch of salt to a boil in a small pot . Halve and peel red onion and cut into 8 wedges. Cut sweet potatoes into ½-inch cubes.

   water: 1 c, red onion: 1, sweet potatoes: 2
2. 

   2

   Toss cauliflower florets , sweet potato, red onion, spicy persian seasoning , and olive oil on a baking sheet . Season with salt and black pepper . Roast in oven until browned and tender, ⏱️ 25 minutes . When water boils, add tri-colored quinoa . Cover, lower heat, and simmer until tender, ⏱️ 15 minutes .

   cauliflower florets: 20, sweet, red, spicy persian seasoning: 2, olive oil: 1 tbsp, salt, black pepper, tri-colored quinoa: 1
3. 

   3

   Halve, pit, and scoop flesh from avocado , then roughly chop. Cut lime in half. Chop cilantro .

   avocado: 2, lime: 2, cilantro: 4
4. 

   4

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

   avocado, sour cream: 4
5. 

   5

   Drain any excess water from quinoa , then transfer to a large bowl with the roasted veggies. Toss to combine. Season with salt and pepper. In another large bowl , toss spinach (we sent more than needed), a drizzle of olive oil, and a squeeze of lime. Season with salt and pepper.

   quinoa, spinach: 5, olive
6. 

   6

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