Simple Baked Tandoori Chicken ( or Tofu) Bowls with roasted vegetables. Serve over rice, whole grains, or chick peas.

4 fat garlic cloves

1 teaspoon fresh ginger, sliced

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli powder

1 tsp paprika (not smoked)

1/2 teaspoon turmeric powder

1/4  teaspoon cinnamon

1/4  teaspoon nutmeg ( optional)

1/4 teaspoon ground cloves ( optional)

1/2 cup plain yogurt (don't use non-fat) or sub coconut yogurt!

1 3/4 teaspoon kosher salt

2 teaspoon sugar or honey or maple

2 tablespoons olive oil

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4-5 chicken thighs ( 1 1/2 pounds, boneless, skinless) OR 16 ounces tofu "filets" about 1 inch thick or 1.5 pounds fish ( or half and half)

1 layer of vegetables, sliced or diced 1/2 inch thick ( carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips ...etc.)

olive oil

salt

Garnish : cilantro, scallions.

Preheat oven to 425F
Place all marinade ingredients together in a blender. Blend until smooth. Set ⅛ cup aside.
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the ⅛ cup for basting. Set chicken/ tofu aside.
Cut veggies to roughly ½ inch and place on a parchment lined shee