In a small bowl stir in the Greek yogurt, lime juice, salt, and pepper. Set aside.
Once rice is measured place in a colander and rinse under cool water 3 to 5 times.
Place rice in a large pot add the water to cover plus 1 inch above the rice. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes until the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
Heat a large skillet to medium heat and drizzle of olive oil. Add the potato, cauliflower, and garlic. Sauté until lightly brown.
Add the squash, spinach, tomato paste, salt, pepper, and spices. Stir in the vegetable broth. Cook until tender. Add more water/broth if needed.
Spoon veggie mixture over the rice and top with the yogurt lime sauce. Garnish with cilantro. Enjoy!