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Roasted Veg Power Bowl

Roasted Vegetable Power Bowl with Creamy Avocado Dressing

Servings 4 servings
Author Amee


  • 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


  • 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.