Photo of Roasted veggie Buddha bowl by WW

Roasted veggie Buddha bowl

0
0
0
SmartPoints® value per serving
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, Raw

1 portion(s), medium, cut into florets

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

1 portion(s), unpeeled cut into 3cm pieces

Red onion(s)

1 small, cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Turmeric

1 teaspoons

Ground Cumin

1 teaspoons, level

Chilli flakes

¼ pinch

Basil, fresh

3 leaf/leaves

Lemon Juice, Fresh

1 tablespoons

Garlic

½ clove(s), crushed

Fat Free Natural Yogurt

1 tablespoons

Spinach

60 g

Cabbage

100 g, finely shreded

Cherry Tomatoes

200 g, halved

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the cauliflower, butternut squash and onion on 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 dressing, process 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 basil dressing and sprinkle with extra basil leaves.