ROAST BUTTERNUT & AVOCADO BUDDHA BOWL
• 500g butternut, cubed • 2 tbsp ghee, melted • 1 tbsp cumin seeds • himalayan salt and black pepper • 1 tbsp coconut oil • 2 cloves garlic, chopped • 600g cauli rice • 60g baby spinach • 2 avocados, sliced • 30g radishes, sliced • 100g feta, crumbled FOR THE DRESSING • 1 avocado, chopped • 1 clove garlic • juice of ½ lemon • 5g fresh coriander, chopped • micro herbs, to garnish 1. Preheat the oven to 190ºC. Place the butternut on a baking tray, drizzle with ghee, sprinkle with cumin seeds and season well. Bake for 30 minutes. 2. Heat the coconut oil in a pan, add the garlic, toss in the cauli rice and cook until golden. Season to taste. 3. To assemble: Divide the cauli rice and butternut between 4 bowls or plates, add the baby spinach, avocado and radish, and sprinkle with feta. 4. For the dressing: Blitz the dressing ingredients together and season well. Add a little warm water to thin the dressing if it is too thick. 5. To serve: Serve butternut and cauli rice warm, drizzled with dressing and garnished with micro herbs.