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Export 16 ingredients for grocery delivery
Step 1
Preheat the oven to 425°F (218 °C) and line a large baking tray with parchment paper.
Step 2
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.
Step 3
Roast for 25-30 minutes, or until fork-tender, flipping at the 15-minute mark.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
In a small bowl, use the back of a fork to mash together the avocado, lime juice, garlic, and sea salt to taste.
Step 8
Spoon the sweet potatoes and cauliflower into bowls, snuggling them alongside one another, Top with a generous dollop of the avocado mash.
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