Roasted Vegetable Power Bowl with Creamy Avocado Dressing

A recipe for a roasted vegetable power bowl full of healthy fiber, plant-based protein, micronutrients and topped with a creamy Greek yogurt avocado dressing.

This month’s Recipe ReDux theme is focused on plant-based protein power bowls that are loaded with good fiber, lean muscle-building protein and full of micronutrients.  This Roasted Vegetable Power Bowl with Creamy Avocado Dressing has all of the above and really tasty, to boot!

I’ll be honest, I don’t eat a lot of vegetarian meals.  My meal proteins usually consist of eggs, lean beef, skinless chicken breasts, fish, low-fat Greek yogurt and whey protein powder.  Typically, grains and legumes are a compliment to my vegetables and favorite lean protein sources.  

Plants can be really tasty.  How you prepare and season them makes all the difference.   I believe in eating a LOT of plant-based foods every single day.  Vegetables make up the core of my plate, along with 3-4 oz lean protein, a serving of healthy fat and fiber-rich whole grains and fruit at some of my meals.

Do you love plant-based power bowls?  What are your favorite ingredients?  You may also like this Protein Quinoa Bowl with Fresh Berries for a nutrient-dense breakfast meal.

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Roasted Vegetable Power Bowl with Creamy Avocado Dressing

Servings: 4 servings

Author: Amee Livingston

Ingredients

• 2 cups fresh broccoli florets
• 2 cups fresh cauliflower florets
• 2 cups baby carrots
• 1 cup cooked lentils prepared in vegetable broth according to package directions
• 1 cup cooked quinoa prepared in vegetable broth according to package directions
• extra virgin olive oil for drizzling over vegetables (can use olive oil spray)
• 1/2 ripe avocado
• 1/2 cup fresh cilantro
• 1/2 cup plain non-fat Greek yogurt
• 1 clove garlic chopped
• 3 tbsp fresh lime juice
• 1 tsp raw sugar or honey
• 1/2 tsp salt
• 1/4 tsp onion powder

Instructions

1. Preheat oven to 425 degrees F.
2. Spread broccoli, cauliflower and carrots evenly onto a roasting pan and drizzle with olive oil.
3. Toss to coat veggies well.
4. Roast for 20-25 minutes until vegetables are lightly browning and soft.
5. While vegetables are roasting, divide lentils and quinoa evenly among 4 bowls.
6. In a small blender or food processor, combine avocado, cilantro, yogurt, garlic, lime juice, sugar or honey, salt and onion powder.
7. Blend until smooth.
8. Top lentils and quinoa with hot roasted vegetables from the oven and drizzle the avocado dressing evenly among the four bowls.
9. Enjoy immediately.

Don’t miss out on these other plant-based nutrient-packed bowls, like this roasted vegetable power bowl, from my Recipe ReDux friends below! Enjoy!

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