1small bunch asparagustrimmed and cut into 1-inch pieces
1tbsp.olive oil
1/4tsp.each salt and pepper
4oz.whole grain penne
1 1/2cupsshredded cooked chicken
1/2cupchopped cooked beets
1/2cupcanned rinsed chickpeas
Avocado Dressing:
1/2small avocadopeeled, pitted and mashed
1/4cuplow-fat Greek yogurt
2tbsp.apple cider vinegar
1tbsp.olive oil
2tsp.tamari sauce
1clovegarlicminced
Pincheach saltpepper and cayenne pepper
Instructions
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.
Meanwhile, cook pasta according to package directions. Drain.
Avocado Dressing: Whisk together avocado, yogurt, vinegar, olive oil, tamari, garlic, salt, pepper and cayenne.
Toss pasta with 1/2 cup dressing. Divide evenly among 4 bowls. Top with cauliflower, asparagus, chicken, beets and chickpeas.
Drizzle evenly with remaining dressing.
Recipe Notes
For a vegetarian option, omit chicken and replace with diced tofu.