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




10 min


00 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


  1. Follow the directions to prepare Roasted Sweet Potatoes, Spicy Cauliflower Rice and Avocado Mash.

  2. Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another. Top with a generous dollop of the avocado mash.

  3. Refrigerate the leftover cauliflower rice and sweet potatoes in separate airtight containers for up to 3 days. The avocado mash is best when fresh.

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