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Roasted veggie Buddha bowl

Roasted veggie Buddha bowl

Total Time
45 min
20 min
25 min
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.



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


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)


  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.


Serve with canned salmon or tuna for added protein.