Persian-Spiced Cauliflower Quinoa Bowl

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. In a small pot , bring water and a pinch of salt to a boil. Halve, peel, and cut red onion into 8 wedges. Peel and cut sweet potatoes into ½-inch cubes.

   water: 1 c, salt: 1 tsp, red onion: 1 unit, sweet potatoes: 1 unit
2. 

   2

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

   cauliflower florets: 2 c, spicy persian seasoning: 2 tbsp, olive oil: 2 tbsp, black pepper: 1 tsp, tri-colored quinoa: 1 c
3. 

   3

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

   avocado: 1 unit, lime: 1 unit, cilantro: 1 unit
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.

   sour cream: 2 tbsp
5. 

   5

   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 , a drizzle of olive oil, and a squeeze of lime. Season with salt and pepper.

   spinach: 2 c
6. 

   6

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