Persian-Spiced Cauliflower Quinoa Bowl
with Sweet Potato and an Avocado Crema
Persian-Spiced Cauliflower Quinoa Bowl
Warm Persian-inspired spices coat tender cauliflower and quinoa, paired with sweet potato and a creamy avocado crema for a vibrant, satisfying bowl.
Ingredients
For 2 servings
- 1 unit Avocado
- 10 ounce Cauliflower Florets
- 2 unit Cilantro
- 1 unit Lime
- 1 unit Red Onion
- 2 tablespoon Sour Cream
- 1 Spicy Persian Seasoning
- 2.5 ounce Spinach
- 1 unit Sweet Potatoes
- ½ cup Tri-Colored Quinoa
Additional Ingredients
- Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time35m
Calories630
Protein16g
Carbs92g
Fat24g
Tags:
VeggieGluten-freeFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free or vegan needs, swap the sour cream in the avocado crema for plain unsweetened plant yogurt. If you want a milder profile, use a gentler spice blend in place of the spicy seasoning and keep the lime and herbs for freshness.
What to serve with it
Serve with warm flatbread or extra greens to round out the bowl, and add toasted nuts or seeds for more crunch. A simple cucumber-tomato salad or roasted chickpeas also fits the bright, spiced flavors without making the meal heavy.
