Spiced Chicken Bowl - alive magazine

Ingredients

• 1/2 small red onion, peeled and cut into very thin half-moons
• 1/4 cup (60 mL) white wine vinegar
• 1 1/2 cups (350 mL) frozen peas
• 1 sweet potato, peeled and cut into 1 in (2.5 cm) cubes (about 1 cup/250 mL)
• 1 tsp (5 mL) cumin seed
• 1 tsp (5 mL) fennel seed
• 1 tsp (5 mL) black mustard seed
• Zest of 1 lime
• 2 garlic cloves, minced
• 2 Tbsp (30 mL) water
• 4 skin-on, bone-in organic chicken thighs
• 1 Tbsp (15 mL) avocado oil
• 1 small head cauliflower
• 1 tsp (5 mL) avocado oil
• 1 small shallot, finely diced
• 1/4 tsp (1 mL) sea salt
• 1 1/2 tsp (7 mL) turmeric
• Pinch crushed red pepper flakes (optional)
• 2 Tbsp (30 mL) cilantro leaves
• 2 Tbsp (30 mL) toasted sliced almonds