Roast Vegetable Bowl

Roast Vegetable Buddha Bowl with Turmeric Cauliflower Rice

Roast Vegetable Buddha Bowl with Turmeric Cauliflower Rice

By: Lisa Guy

Orange sweet potatoes are one of the best sources of beta-carotene. This important nutrient is converted into vitamin A in the body, which is used to maintain healthy eyes and good vision. Beets are considered a heart-healthy vegetable. Beets are high in nitrates, which have been found to help reduce blood pressure and improve blood flow by dilating blood vessels and arteries.


Servings

3

Prep time

Cook time

Recipe


Ingredients

  • 1 medium sweet potato, diced
  • 2 medium beetroot, peeled & cut into wedges
  • Olive oil
  • 2 handfuls finely chopped kale, ribs removed
  • Juice small lemon
  • ½ tsp paprika
  • ¼ tsp chilli flakes
  • ¼ cup roughly chopped walnuts
  • ¼ red cabbage, shredded
  • 1 small pomegranate
  • 1 tbsp extra-virgin olive oil
  • ½ medium cauliflower, cut into florets
  • ½ tsp turmeric
  • ¼ tsp ground ginger
  • ¼ tsp red chilli flakes
  • Pinch sea salt
  • 3 tbsp extra-virgin olive oil
  • ¼ cup hulled tahini
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tsp pure maple syrup or coconut nectar
  • Handful fresh herbs
  • ¼ cup water
  • Pinch sea salt & pepper

Method


  • Preheat oven to 220°C and line 2 baking trays with baking paper.
  • Place sweet potato pieces on 1 tray and beetroot on the other. Spray with olive oil and season with sea salt.
  • Place in the oven for 30-40 mins or until they’re cooked through and golden.
  • Place kale in a medium bowl and drizzle with lemon juice and sea salt. Give it a massage for a min to soften it up.
  • To make your cauliflower rice, place 1/3 of the cauliflower pieces in your food processor and pulse until you have a rice consistency. Don’t over pulse. You should do this in 3 batches.
  • Heat some olive oil in a large frying pan over medium heat and add cauliflower rice, turmeric, ginger, chilli and sea salt. Cook for 4-5 mins so cauliflower is cooked through but not mushy. Set aside to cool.
  • Use the same frying pan and add chickpeas, cumin, paprika and chilli. Cook for 5-6 mins until golden. Set aside to cool.
  • To make the dressing, mix all ingredients together in a jar. Arrange kale in 2 bowls, top with cauliflower rice, cabbage, sweet potato, beetroot, chickpeas and top with pomegranate seeds and dressing.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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