Roasted veggie Buddha bowl
1 kg, cut into florets
500 g, unpeeled, cut into 3cm pieces
1 medium, cut into thin wedges
Dried chilli flakes
1 cup(s), leaves, plus extra to serve
½ clove(s), crushed
99% fat-free, plain or natural yoghurt, unsweetened
3 cup(s), (60g)
100 g, finely shredded
200 g, halved
1 x 3 second spray(s)
- 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.
- 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.
- Divide spinach, cabbage, tomatoes and roasted veggies among 4 bowls. Drizzle with basil dressing and sprinkle with extra basil leaves.