ROASTED BUTTERNUT AND AVACADO BUDDHA BOWL
300g butternut, peeled and diced
45ml (3 tablespoons) melted butter
5ml (1 teaspoon) cumin seeds
salt and freshly ground black pepper 30ml (2 tablespoons) olive oil 2 cloves garlic, crushed 500g cauli rice 60g baby spinach 2 avocados, sliced 5 radishes, sliced 100g feta cheese, crumbled
1 avocado 1 clove garlic juice of 1 lemon 30ml (2 tablespoons) chopped fresh coriander
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.