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Roasted Vegetable Winter Bowl with Yoghurt Dressing
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Lancewood Roasted Vegetable Winter Bowl

Ingredients

Roasted vegetables:

400 g butternut , roughly chopped
300 g brussel sprouts
3 beetroot(s) , roughly chopped
5 ml dried herbs
salt & freshly ground black pepper  to taste
30 ml olive oil
250 ml rice , cooked
200 g rosa tomato(es) , halved
200 g broccoli , steamed
1 avocado(s) , half the 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 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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