Photo of Roasted veggie nourish bowl by WW

Roasted veggie nourish bowl

Points® value
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.


Cauliflower, Raw

1000 g, cut into florets

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

500 g, unpeeled cut into 3cm pieces

Red onion

1 medium, cut into thin wedges


1 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Basil, fresh

1 tablespoon(s), leaves, plus extra to serve

Lemon Juice, Fresh

1 tablespoon(s)


½ clove(s), crushed

Fat Free Natural Yogurt

1 tablespoon(s)


60 g, young leaf


100 g, red, finely shredded

Cherry Tomatoes

200 g, halved


  1. 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.
  2. 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.
  3. Divide the spinach, cabbage, tomatoes and roasted veggies among 4 bowls. Drizzle with the basil dressing and sprinkle with extra basil leaves.