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
- 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.
- 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.