Indian-inspired Bowl

 For the bowl:

• 1 cup cooked basmati rice
• 1 cup of tandoori chicken, diced
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup diced sweet potato, roasted in cubes
• 1 cup romaine chopped
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

For the mint raita dressing:

• 1 cup plain yogurt
• 1/2 cucumber, shredded and squeezed
• 1 clove garlic, minced
• 1 lemon squeezed
• 1/2 tsp mint 
• 1/2 tsp oregano
• 1 tbsp. maple syrup
• 1 tbsp. mint sauce
• 1 tsp. Salt, to taste

Optional add-ins:

• Grilled tandoori chicken, tofu, or paneer f or additional protein
• Sliced red onion or scallions, Roasted cauliflower or eggplant for extra flavor and nutrition

Instructions:

1. Cook the basmati rice according to package instructions and let it cool.

2. In a large bowl, section off the basmati rice, roasted sweet potato, romaine salad, and tandoori chicken into 4 quadrants. 

3. In a small mixing bowl, whisk together plain yogurt, garlic, mint, lemon juice, oregano, maple syrup, mint sauce and salt.

4. Drizzle the mint raita dressing over the bowl.

5. Add in any optional add-ins, if desired.

6. Sprinkle chopped fresh cilantro over the top and serve with lime wedges.