March 30, 2026

Roasted Vegetable Winter Bowl

Serves:

Cooking Time:

< 30 min

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.