Roasted veggie Buddha bowl
0
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Eating the rainbow has never been easier with this vibrant Buddha bowl. The flavour burst of cumin, turmeric and chilli are sure to have your taste buds dancing in this filling salad.
Ingredients
Cauliflower
1 kg, cut into florets
Kent pumpkin
500 g, unpeeled, cut into 3cm pieces
Red onion
1 medium, cut into thin wedges
Ground turmeric
1 tsp
Ground cumin
1 tsp
Dried chilli flakes
¼ tsp
Fresh basil
1 cup(s), leaves, plus extra to serve
Lemon juice
1 tbs
Garlic
½ clove(s), crushed
99% fat-free, plain or natural yoghurt, unsweetened
1½ tbs
Baby spinach
3 cup(s), (60g)
Red cabbage
100 g, finely shredded
Cherry tomatoes
200 g, halved
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange cauliflower, pumpkin, and onion on prepared tray. Lightly spray with oil, sprinkle with turmeric, cumin and chilli and toss to coat. Season with salt and pepper. Bake for about 25 minutes, turning halfway through, until vegetables are tender.
2
Meanwhile, to make dressing, process basil, lemon juice, garlic, yoghurt and 1 tablespoon of water in a small food processor until smooth. Season with salt and pepper.
3
Divide spinach, cabbage, tomatoes and roasted veggies among 4 bowls. Drizzle with basil dressing and sprinkle with extra basil leaves.
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