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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

​

​

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

​

​

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.

  • 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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