Roasted butternut and avocado Buddha bowl

Preheat the oven to 190°C.

Place the butternut on a baking tray, drizzle with melted butter,
sprinkle with cumin seeds and season well.

Bake for 30 minutes.

Heat the olive oil in a pan and add garlic and cauli rice.

Cook until golden. Season to taste.

To assemble:

Divide the cauli rice and butternut between 4 bowls or plates, add
the baby spinach, avocado and radish.

Sprinkle with feta.

For the dressing:

Blitz all the dressing ingredient together and season well.

Add a little warm water if the dressing is too thick.

Cauli rice is available from leading supermarkets.

Make your own by placing cauliflower in a food processor and
blitzing until fine crumbs.