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Roasted Veg Power Bowl

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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 228kcal
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 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


  • 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.


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