---
title: "Persian-Spiced Cauliflower Quinoa Bowl"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/persian-spiced-cauliflower-quinoa-bowl-58dd657fd0d6bd45002f5362
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 900
source_chef: Recipe Development Team
nutrition:
  calories: 630
  protein: 16
  fat: 24
  saturated fat: 4.5
  carbohydrates: 92
  sugar: 17
  fiber: 19
  cholesterol: 10
  sodium: 240
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Sweet%20Potato/persian-spiced-cauliflower-quinoa-bowl.avif"
---
Wash and dry all produce. Preheat oven to 425 degrees. Bring @water{1%cup} and a pinch of salt to a boil in a #small pot{}. Halve and peel @red onion{1} and cut into 8 wedges. Cut @sweet potatoes{2} into ½-inch cubes.

Toss @cauliflower florets{20}, @sweet potato, @red onion, @spicy persian seasoning{2}, and @olive oil{1%tbsp} on a #baking sheet{}. Season with @salt{} and @black pepper{}. Roast in oven until browned and tender, ~{25%minutes}. When water boils, add @tri-colored quinoa{1}. Cover, lower heat, and simmer until tender, ~{15%minutes}.

Halve, pit, and scoop flesh from @avocado{2}, then roughly chop. Cut @lime{2} in half. Chop @cilantro{4}.

Squeeze juice from one lime half into a #small bowl{}, then add @avocado. Mash with a fork until smooth. Stir in @sour cream{4} and cilantro. Season with salt and pepper.

Drain any excess water from @quinoa, then transfer to a #large bowl{} with the roasted veggies. Toss to combine. Season with salt and pepper. In another #large bowl{}, toss @spinach{5} (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.