1-2tablespoonstamari or soy sauce, or liquid/coconut aminos
1-2tablespoonschile-garlic paste or Sriracha
¼cupchopped chives
¼cupchopped fresh cilantro
For the Avocado Mash
1ripe avocadohalved, pitted and peeled
1tablespoonfresh lime juice or to taste
1clovegarlicminced
Sea saltto taste
INSTRUCTIONS
For the Roasted Sweet Potatoes
Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.
Place the sweet potatoes on the lined baking tray, drizzle with the oil, and sprinkle with the cinnamon, paprika and a good rpinkle of sea salt. Toss to coat.
Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.
For the Spicy Cauliflower Rice
Add the cauliflower florets to the bowl of a food processor. Pulse to finely chop into pieces roughly the size of rice grains. If you don't have a food processor grate the cauliflower instead using the medium holed size of a box grater.
Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8-10 minutes, or until the cauliflower softens, stirring occasionally.
In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6-8 minutes, or until the "rice" develops a slight golden colour and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.
For the Avocado Mash
In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.
To assemble
Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash.
NOTES
Success Tips
Use a large pan/wok when you cook the cauliflower rice so that it has plenty of space to sauté effectively. If it's crowded it will end up steaming and could get mushy.
Don't under-roast the sweet potatoes. We want them to be golden and crispy!
Don't make the avocado mash too far in advance because it will lose its lovely green colour.
No soy? No problem | To keep this dish soy-free, swap out the reduced-soaium tamari for coconut aminos.Meal Prep & Storage TipsCauliflower rice - It can be prepped and kept raw in the fridge for a short time but it does get a bit smelly if left much over 12 hours. It does freeze well when raw though so that's the better option. Freeze in freezer bags or airtight containers for up to 3 months and sauté straight from frozen with the seasonings.Sweet potatoes - These can be roasted, stored in the fridge for 3 to 4 days then reheated in the oven. Spread out on a baking tray and bake on 375°F (190 °C) for about 15 to 20 minutes.Avocado mash - Best made fresh.Meal prep - Although best cooked fresh, the spiced cauliflower rice can be reheated as long as you don't mind it getting a little soggy. So make everything except the avocado mash and divide between meal prep containers. Keep them in the fridge for up to 3 days. Make the avocado mash when you are ready to serve then top.