Roasted Veg Power Bowl

Roasted Vegetable Power Bowl with Creamy Avocado Dressing

Servings 4 servings
Author Amee Livingston


  • 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


  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.