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Lemon-Roasted Vegetable Bowls with Avocado.jpg

Lemon-Roasted Vegetable Bowls with Avocado
20 min     497kcal

Ingredients

 

Cauliflower

Olive Oil

Oregano, dried

Salt

Zucchini

Lemon Zest

Nutritional Yeast

Vegan Mayonnaise

Avocado

Broccoli

Garlic

Quinoa, dry

Nutritional Value

Fat

Carbs

Protein

2/3 cup, chopped

1 tsp

1/4 tsp

1 pinch

1/2 small, chopped

1 tsp

2 1/2 tbsp

1 tsp

1/2 small, sliced

1/2 cup, chopped

1 clove, minced

1/4 cup

17g

56g

31g

Step by Step

  • Preheat the oven to 220°C. Combine cauliflower, broccoli, and garlic on a a rimmed baking sheet. Drizzle with olive oil and sprinkle with oregano and salt, stir to coat. Roast for 10 min.

  • Add chopped zucchini to the baking sheet with vegetables, stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10-15 min more. Sprinkle with lemon zest over the vegetables. Set aside to cool before assembling the bowl. 

  • Add the roasted vegetables to a bowl. Top with quinoa, vegan mayonnaise, sliced avocado and sprinkle nutritional yeast. 

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