ROAST BUTTERNUT AND AVOCADO BUDDHA BOWL

INGREDIENTS:
500 g butternut, cubed
2 Tbls butter, melted
1 Tbls cumin seeds
Salt and pepper
1 Tbls coconut oil
2 cloves garlic, chopped
600 g cauliflower rice
60 g baby spinach
2 avocado ? sliced
30 g radishes, sliced
100 g feta, crumbled

DRESSING:
1 avo, chopped
1 clove garlic
Juice of ½ lemon
5 g fresh coriander, chopped
Micro herbs to garnish

METHOD:

Preheat oven to 190 degrees C.
Place butternut on baking tray, drizzle with butter and cumin seeds. Season
well and bake for 30 minutes.
Heat oil in a pan, add garlic, toss in cauli rice and cook until golden.
Adjust seasoning.
Divide cauli rice and butternut between 4 bowls, add spinach, avo, radish
and sprinkle with feta.

DRESSING: blitz the ingredients together and season. Add a little warm
water to thin the dressing.
Drizzle the butternut and cauliflower with dressing and garnish with micro
herbs.

Healthy Meals.
Move Magazine.

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