ROASTED BUT­TER­NUT AND AVACADO BUD­DHA BOWL

Move! - - RECIPES -

Serves 4

IN­GRE­DI­ENTS

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

Dress­ing:

1 av­o­cado 1 clove gar­lic juice of 1 lemon 30ml (2 ta­ble­spoons) chopped fresh co­rian­der

IN­STRUC­TIONS

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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