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.
Servings 4 servings
Calories 228kcal
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 also use olive oil spray)
- ½ ripe avocado
- ½ cup fresh cilantro
- ½ cup plain non-fat Greek yogurt
- 1 clove garlic chopped
- 3 tablespoon fresh lime juice
- 1 teaspoon raw sugar or honey
- ½ teaspoon salt
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots evenly onto a roasting pan and drizzle with olive oil.
- Toss to coat veggies well.
- Roast for 20-25 minutes until vegetables are lightly browning and soft.
- While vegetables are roasting, divide lentils and quinoa evenly among 4 bowls.
- In a small blender or food processor, combine avocado, cilantro, yogurt, garlic, lime juice, sugar or honey, salt and onion powder.
- Blend until smooth.
- Top lentils and quinoa with hot roasted vegetables from the oven and drizzle the avocado dressing evenly among the four bowls.
- Enjoy immediately.
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 387mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9281IU | Vitamin C: 74mg | Calcium: 101mg | Iron: 4mg