Healthy Vegetarian Spring Buddha Bowl Recipe

Healthy vegetarian Buddha bowl

Serves 4
Prep and cook time: 30 minutes  

INGREDIENTS

500g David Jones Ready to Cook Sweet Potato
60ml (¼ cup) canola oil
½ tsp smoked paprika
2 corn cobs, cut into 3cm-thick slices
400g David Jones Ready to Cook Cauliflower Rice
320g David Jones Beetroot and Kale Slaw
1½ limes, cut into wedges
1 avocado, sliced
100g feta, crumbled
Coriander sprigs, to serve

METHOD

1. Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Place David Jones Ready to Cook Sweet Potato in a bowl with 1 tbsp of the oil and the paprika. Season and toss to coat. Spread over 1 lined tray. Roast for 12-15 minutes or until golden brown and tender.

2. Meanwhile, place corn and 1 tbsp of the oil in a bowl. Season and toss to coat. Spread over remaining lined tray. Roast for 10-12 minutes until just tender.

3. Heat remaining oil in a large frying pan over medium-high heat. Add David Jones Ready to Cook Cauliflower Rice. Season and sauté for 4-5 minutes or until light golden. (Alternatively, microwave the cauliflower rice following packet directions.)

4. Toss David Jones Beetroot and Kale Slaw with the dressing from the packet in a bowl. Squeeze over some of the lime juice to taste and season.

5. Divide cauliflower rice among serving bowls. Top with roasted sweet potato, roasted corn, beetroot and kale slaw and avocado. Scatter feta and coriander over the top and serve with remaining lime wedges.

Love cauliflower? Check out these 3 quick and easy recipes