Name: Tandoori-Spiced Chicken Bowl with Turmeric Quinoa, Roasted Cauliflower & Mint Raita
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 1 servings
Cuisine: Indian-inspired / Modern Bowl
Ingredients: 150 g Boneless skinless chicken thigh, cut into 1/2 inch strips; 1 tsp Tandoori spice blend (see note: paprika, cumin, coriander, garam masala, cayenne); 1/4 tsp Salt; 1/8 tsp Freshly ground black pepper; 1 tbsp Neutral oil (vegetable, canola or avocado) for cooking; 1/2 cup (≈90 g cooked) Cooked quinoa; 1/4 tsp Ground turmeric; 120 g Roasted cauliflower florets (120 g); 1 tsp Neutral oil for roasting cauliflower (if starting raw); 2 tbsp (≈30 g) Mint-cucumber raita (plain yogurt, grated cucumber, chopped mint); 1 tbsp (15 ml) Fresh lemon juice; 1 tsp (5 ml) Extra-virgin olive oil; 1 tbsp (to finish) Fresh cilantro, chopped; 1/2 tsp Optional: garlic (minced)

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