Roasted veggie nourish bowl
5
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
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
500 g
Red onion
1 medium
Turmeric
1 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Chilli flakes
0.25 teaspoon(s), level
Basil, fresh
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Garlic
0.5 clove(s)
Fat Free Natural Yogurt
1 tablespoon(s)
Spinach
60 g
Cabbage
100 g
Cherry Tomatoes
200 g
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.
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