ROAST BUT­TER­NUT & AV­O­CADO BUD­DHA BOWL

SERVES 4

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• 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.

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