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Roasted butternut and avocado Buddha bowl


Roasted butternut and avocado Buddha bowl

Ingredients 11
Servings 4
Time 30 minutes

Ingredients

  • 300
    g
    butternut, peeled and diced
  • 45
    ml
    melted butter
  • 5
    ml
    cumin seeds
  • salt and freshly ground black pepper
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 500
    g
    cauli rice
  • 60
    g
    baby spinach
  • 2
    avocados, sliced
  • 5
    radishes, sliced
  • 100
    g
    feta cheese, crumbled
 

Method

 

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. 

 

 

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