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Ingredients
Roasted Vegetables:
400 g butternut, roughly chopped
300 g brussel sprouts
3 – 4 beetroot, roughly chopped
5 ml dried herbs
Salt & freshly ground black pepper to taste
30 ml olive oil
250 ml rice, cooked
200 g rosa tomatoes, halved
200 g broccoli, steamed
½ avocado, sliced
Dressing:
150 g LANCEWOOD® Low Fat Plain Yoghurt
Salt & freshly ground black pepper to taste
30 ml lemon juice
15 ml milk
5 ml garlic, crushed
Method
Roasted Vegetables:
Preheat the oven to 200°C. Place butternut, beetroot and brussel sprouts in a roasting dish. Sprinkle with dried herbs, seasoning and olive oil. Roast for 20 – 25 minutes.
Dressing:
While roasting, prepare the yoghurt dressing by mixing together the LANCEWOOD® Low Fat Plain Yoghurt, seasoning, lemon juice, milk and garlic in a small jug.
To finish:
Assemble the winter bowl by placing the rice in a bowl and adding the roast vegetables on top of the rice. Add the baby tomatoes, broccoli and avocados. Generously pour the yoghurt dressing over the vegetables and enjoy.