1 cup brown basmati rice, cooked according to pkg. directions
4 cups baby spinach
1 mango, diced
Place chicken breasts into a large mixing bowl. Add the oil and toss to coat well. Add the spices (salt, pepper, onion powder, and paprika), and toss to coat once again. Set aside to marinate while you carry on with the recipe.
To make the raita, grate the cucumber on the large holes of a box grater onto a clean kitchen towel. Use the towel to squeeze the cucumber into the sink, removing as much water as possible. Transfer to a small mixing bowl and add the cumin, yogurt, dill, and salt. Stir to combine, cover, and refrigerate until needed.
Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper to roast the cauliflower. Also line a smaller baking dish for the chicken.
In another large mixing bowl add the cauliflower and the oil and toss together. Add the garam masala and salt, toss again to coat. Transfer to the prepared baking sheet, arranging florets as spaciously as possible.
Arrange chicken breasts onto their baking dish and place on the middle rack of the preheated oven. Place the cauliflower onto the bottom oven rack. Bake the chicken about 15-18 minutes until cooked through (165°F), and the cauliflower 12-15 minutes until browned in parts and tender-crisp. Once baked, cool the chicken a few minutes before dicing for service.
Meanwhile, cook the basmati rice according to package directions.
To assemble the bowls, arrange the rice, spinach, and cauliflower on the bottom of each serving bowl (note: pasta bowls are my favourite for dishes like this). Top with chicken, mango, and raita and serve.
Note: Whether preparing in advance or right before serving, I love these bowls with the rice, chicken, and cauliflower hot. You can choose your own style but do stick to serving the rice component hot for food safety reasons.