Roasted veggie Buddha bowl

Prep 20 minutes

Cook 25 minutes

PersonalPoints value:

SERVES 4

1kg cauliflower, cut into florets

500g butternut squash, peeled and cut into 3cm pieces

1 red onion, cut into thin wedges

Calorie-controlled cooking spray

1 tsp ground turmeric

1 tsp ground cumin

¼ tsp dried chilli flakes

60g spinach

100g red cabbage, finely shredded

200g cherry tomatoes, halved

FOR THE DRESSING

Handful fresh basil leaves, plus extra to serve

1 tbsp lemon juice

½ garlic clove, crushed

1 ½ tbsp fat-free natural yoghurt

PREHEAT the oven to 200c/180c fan/ gas 6. Line a large oven tray with baking paper. Spread the cauliflower, butternut squash, and onion evenly over it. Mist with cooking spray, sprinkle with turmeric, cumin and chilli and toss to coat. Season. Bake for about 25 minutes, turning halfway through, until the vegetables are tender. For the dressing, whizz the basil, lemon juice, garlic, yoghurt and 1 tablespoon of water in a food processor until smooth. Season. Divide the spinach, cabbage, tomatoes and roasted veggies among 4 bowls. Drizzle with the dressing and scatter over the extra basil leaves.