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Chicken Pasta Power Bowls with Avocado Dressing

Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

Ingredients

  • 2 cups small cauliflower florets
  • 1 small bunch asparagus trimmed and cut into 1-inch pieces
  • 1 tbsp. olive oil
  • 1/4 tsp. each salt and pepper
  • 4 oz. whole grain penne
  • 1 1/2 cups shredded cooked chicken
  • 1/2 cup chopped cooked beets
  • 1/2 cup canned rinsed chickpeas

Avocado Dressing:

  • 1/2 small avocado peeled, pitted and mashed
  • 1/4 cup low-fat Greek yogurt
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 2 tsp. tamari sauce
  • 1 clove garlic minced
  • Pinch each salt pepper and cayenne pepper

Instructions

  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.

Recipe Notes

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

A SharethePasta.org original recipe.