Roasted veggie nourish bowl
0
Points®
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
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
Turmeric
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)
Garlic
½ clove(s), crushed
Fat Free Natural Yogurt
1 tablespoon(s)
Spinach
60 g, young leaf
Cabbage
100 g, red, finely shredded
Cherry Tomatoes
200 g, halved
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.