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Roasted vegetables:
Dressing:
Roasted vegetables:
Preheat the oven to 200°C.
Place butternut, beetroot and brussels 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 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.
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