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.