Tandoor Veggie Bowl

Directions

1. In a large bowl, combine yogurt, lemon juice, ginger, garlic, tandoori masala, cumin, coriander, cayenne, oil, salt, and pepper to taste. Reserve 1 cup (250 mL) marinade. Toss broccoli, bell pepper, squash, onion, and cauliflower in the marinade. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange marinated vegetables in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the vegetables are tender and slightly browned.
3. While the vegetables are roasting, toss rice and lentils in the reserved marinade.
4. To plate this dish, prepare 10 bowls and create a base of ½ cup (!25 mL) rice and ½ cup (125 mL) lentils. Top with spinach, cucumber, and tomatoes. Finish each serving with 2oz (60 mL) raita, half of a naan, evenly distribute the vegetables, 1 oz (30 g) queso fresco, and cilantro.
5. *To Prepare the Raita: In a medium bowl, whisk together yogurt, cucumber, mint, cilantro, cumin, salt, and pepper. Cover and refrigerate until ready to serve.