Spicy Cauliflower Rice, Roasted Sweet Potatoes and Avocado Mash

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