Roasted veggie nourish bowl
1000 g, cut into florets
Calorie controlled cooking spray
500 g, unpeeled cut into 3cm pieces
1 medium, cut into thin wedges
1 teaspoons, level
¼ teaspoons, level
1 tablespoons, leaves, plus extra to serve
Lemon Juice, Fresh
½ clove(s), crushed
Fat Free Natural Yogurt
60 g, young leaf
100 g, red, finely shredded
200 g, halved
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper. Arrange the cauliflower, butternut squash and onion on the prepared tray. Mist with cooking spray, 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 a basil dressing, blitz the basil, lemon juice, garlic, yogurt and 1 tablespoon of water in a small food processor until smooth. Season with salt and pepper.
- Divide the spinach, cabbage, tomatoes and roasted veggies among 4 bowls. Drizzle with the basil dressing and sprinkle with extra basil leaves.