Persian-Spiced Cauliflower Quinoa Bowl
with Sweet Potato and an Avocado Crema
Cumin, coriander, and turmeric are a powerhouse trio—they add fragrant, floral, and earthy aromatics to anything they touch. So when they’re used to season veggies, the results are nothing short of a home run. In this recipe, the spices heighten the honey-like flavor of sweet potato, add oomph to mild cauliflower, and turn onion wedges into nuggets of concentrated deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
½
Tri-Colored Quinoa
10
Cauliflower Florets
1
Avocado
2
Sour Cream
(ContainsMilk)1
Lime
1
Sweet Potato
1
Red Onion
2
Cilantro
2.5
Spinach
1
Spicy Persian Seasoning
Not included in your delivery
Olive Oil
Kosher Salt
Pepper
Wash and dry all produce. Preheat oven to 425 degrees. Bring 1 cup water and a pinch of salt to a boil in a small pot. Halve and peel onion, then cut into 8 wedges. Cut sweet potato into ½-inch cubes
Toss onion, sweet potato, cauliflower, Persian seasoning, and 1 TBSP olive oil on a baking sheet. Season with salt and pepper. Roast in oven until browned and tender, about 25 minutes. Once water is boiling, add quinoa to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes.
Halve, pit, and scoop flesh from avocado, then roughly chop. Cut lime in half. Chop cilantro.
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.
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 (we sent more than needed), a drizzle of olive oil, and a squeeze of lime. Season with salt and pepper.
Divide quinoa mixture between plates. Dollop with crema. Serve with salad on the side.