Power up your lunch or dinner with this penne bowl packed with protein and veggies. Adding this to your daily meal plan will keep you filled and fueled.

Directions:

  1. Preheat oven to 400˚F. Toss together cauliflower, asparagus, olive oil, salt and pepper. Arrange on parchment paper–lined baking sheet. Roast for 15 to 18 minutes or until vegetables are tender-crisp.
  2. Meanwhile, cook pasta according to package directions. Drain.
  3. Avocado Dressing: Whisk together avocado, yogurt, vinegar, olive oil, tamari, garlic, salt, pepper and cayenne.
  4. Toss pasta with 1/2 cup dressing. Divide evenly among 4 bowls. Top with cauliflower, asparagus, chicken, beets and chickpeas.
  5. Drizzle evenly with remaining dressing.

Tip: For a vegetarian option, omit chicken and replace with diced tofu.

Makes 4 servings. Per serving: 350 calories, 12 g fat, 2 g saturated fat, 40 mg cholesterol, 490 mg sodium, 36 g carbohydrate, 7 g fiber, 5 g sugar, 25 g protein

A Pasta Fits original recipe.

 

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