Roasted Vegetable Buddha Bowl


100g FAGE Total Yoghurt

½ small cauliflower, broken into florets

1 sweet potato, diced

2 small raw beetroot, peeled & diced

1 tbsp. sunflower oil

50g watercress, torn

1 small fennel bulb, finely sliced

1 small mango, diced

½ 400g can chickpeas, drained

250g pack microwavable brown rice

Zest & juice 1 lime

2 tbsp. natural peanut butter

1 chilli, finely chopped

  1. Heat oven to Gas Mark6 / 200°C. Line a large baking tray with baking parchment. Add cauliflower, sweet potato and beetroot, toss with oil and season. Bake for 30 minutes until tender, set aside to cool for 10 minutes.
  2. Mix watercress, fennel, mango and chickpeas. Heat brown rice and spoon into two bowls with the roasted veg. Add salad vegetables. Mix together yoghurt, lime zest and juice, peanut butter, 3 tbsp. cold water and chilli. Drizzle over and serve.