Dinner / Lunch

LANCEWOOD® ROASTED VEGETABLE WINTER BOWL WITH YOGHURT DRESSING

2

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

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.

Low Fat Plain Yoghurt

Low Fat Plain Yoghurt

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Low Fat Plain Yoghurt

Low Fat Plain Yoghurt

Explore