No Soy? No Problem. To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.
Spicy Cauliflower Rice, Roasted Sweet Potatoes and Avocado Mash
PREP TIME10 min
COOK TIME00 min
2 large sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons grapeseed oil or other heat-tolerant oil
1 tablespoon ground cinnamon
1 tablespoon smoked paprika
1 medium head cauliflower, cored and cut into florets (about 6 cups)
1 tablespoon toasted sesame oil
5 scallions, trimmed and thinly sliced
1 cup cherry or grape tomatoes, quartered
2–3 tablespoons apple cider vinegar or rice vinegar
1–2 tablespoons reduced-sodium tamari*
1–2 tablespoons chile-garlic paste or Sriracha
1/4 cup chopped chives
1/4 cup chopped fresh cilantro
1 ripe avocado, halved, pitted, and peeled
1 tablespoon fresh lime juice or to taste
1 clove garlic, minced
Sea salt, to taste
Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another. Top with a generous dollop of the avocado mash.
Refrigerate the leftover cauliflower rice and sweet potatoes in separate airtight containers for up to 3 days. The avocado mash is best when fresh.