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.


  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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