Load up on nutrients (and flavor) with this healthful, all-in-one weeknight dinner.
Preheat the oven to 425°. Whisk together 1/4 cup olive oil, juice of 1 lime, 1 tablespoon honey, 1 teaspoon salt, cumin, turmeric, ginger, and cayenne pepper in a large bowl. Add the cauliflower florets and chickpeas and toss to coat. Spread the cauliflower and chickpeas on a 15x10x1-inch baking pan and roast until tender and browned, about 20 minutes.
While the vegetables are roasting, prepare the sauce: Combine the yogurt, cilantro, juice of 2 limes, 2 tablespoons olive oil, 1 tablespoon honey, and a pinch of salt in a blender and puree until smooth.
To assemble the bowls, divide the rice equally among four bowls. Top each bowl with 1/4 of the cauliflower-chickpea mixture, shredded carrot, sliced cucumber, 1 cup of spinach and garnish with sliced red onion. Drizzle each bowl with some of the cilantro-yogurt dressing. Serve immediately.