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
​
​
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
Nutritional Value
​
Fat
Carbs
Protein
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​
17g
56g
31g
Step by Step
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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.
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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.
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Add the roasted vegetables to a bowl. Top with quinoa, vegan mayonnaise, sliced avocado and sprinkle nutritional yeast.