Roasted Veggie Power Bowl w/ Arugula Yogurt Sauce


Simple roasted vegetables served with lentils and dressed with the perfectly bright and peppery arugula yogurt sauce.


Is there ever a time where you just want to eat vegetables all day long? For me, after bouts of eating unhealthy food, I have a thought process that goes something like this: Oh man, I’ve been eating a lot of junk food recently. Maybe I should eat something healthy. Yum, vegetables sound great! All I want to do is eat vegetables for like 2 weeks straight. (Prepares vegetable dish. Devours vegetable dish.) Man, that was so good- I can eat like 3 servings of this since they’re just vegetables, right? (Eats way too much.) Wow, I’m so full, but I feel great! (Pause). A donut sounds really good right about now. (Eats donut…or 2). 


In all seriousness, we all have times where our bodies need a little reset in the form of “good for you” food. This roasted veggie bowl delivers in all aspects – it’s clean, healthy, and filling, but does not compromise in the flavor department at all! It’s hearty enough that you don’t feel deprived, but still light enough that you don’t feel bleh after eating it. Added bonus: it’s super simple to make. You basically just throw a bunch of veggies in the oven, then pile them into a big bowl with some lentils, and drizzle the arugula yogurt sauce over it. And it doesn’t get any easier for the sauce- just throw a few ingredients into a blender, and let it go. EXTRA BONUS: It’s easy to pack and take for lunch. Simply put sauce on the bottom of a tupperware or mason jar, then lentils, then the rest of the veggies. You can also make these for dinner ahead of time so that when you get home, you don’t have to think about cooking something. You’ll have a delicious and healthy meal just waiting for you- this will definitely make you feel like you’re winning at life!

Great to pack for lunch or dinner!

Fall is a time where the cravings switch from light and refreshing to cozy and hearty foods. I thought it might be the colder weather that causes this shift, but it’s still not quite fall weather where I am, and I’m still longing for those warm and comforting foods. Perhaps it’s just a mental/nostalgic thing. Just thinking about autumn brings warm feelings and thoughts of delicious smells coming from the oven, crisp air, changing leaves (my absolute favorite), and warm cinnamon drinks. Roasted vegetables are a constant during the fall months for me. There’s just something about roasting vegetables in the oven that brings out their sweetness and certain qualities that make them so appealing and comforting. 

Don’t you feel healthier just looking at this wonderful bowl of food?

To roast my vegetables, I turn the oven on to 425F, then wash and prep all the vegetables. Then I lay them all flat on a baking sheet (I usually do about 4 sheets at a time), drizzle with oil, and season with salt and pepper. Once they go in the oven, I just keep an eye on them, and take them out as they’re ready. Depending on the vegetable and how largely they’re cut, they take anywhere from 20-40 minutes (most of them will be done in about 20 mins).

Ready for roasting!
Roasted and ready for consumption

Lentils are a great addition to these kinds of meals because they are relatively low in calories, but are substantive enough that they’ll keep you full. You can substitute any kind of beans or legumes, though. Other options are black beans, pinto beans, kidney beans, or any combination of the above. You could also put a scoop of cooked quinoa instead.


I have no objections to eating plain roasted vegetables, which is usually how I eat them. Honestly, I eat half the roasted vegetables right off the baking sheet, burning both my fingers and tongue (how else would I know if they’re cooked or not?). The other half I’ll eat cold straight out of the tupperware the next day (usually with my fingers – don’t judge me please). However, for this lovely bowl, I decided to make a quick, flavorful, and light dressing. I hate it when you have an amazing salad, and you feel really good about eating something healthy, then figure out the dressing had like 249581 calories in it. That is not the case for this dressing. It’s made of greek yogurt, lemon juice, arugula, and seasoning- that’s it. The brightness of the lemon balanced with the pepperiness of the arugula and tartness of the greek yogurt is the perfect addition to this dish. For a vegan option, simply use a vegan-friendly plain yogurt.

Green sauce makes everything better

So for those days you just need a little healthy pick-me-up, this is the perfect thing for you! Or if you’re one of those amazing people that just eats healthily all the time, you can add this to your normal routine. You can also talk to me, and tell me how you do it. 

Take it to go!



Roasted Veggie Power Bowl w/ Arugula Yogurt Dressing
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. Assorted vegetables for roasting* (see note)
  2. Oil, salt + pepper for roasting
  3. 1 cup lentils (any variety)
  4. 7 cups arugula, loosely packed, divided
  5. 1 lemon, juiced
  6. 1/2 cup greek yogurt
  7. 1/2 tsp salt
  8. 1/4 tsp garlic powder
  9. 1/4 tsp pepper
  1. Preheat oven to 425F. Lay all your vegetables in a single layer on baking sheet. Drizzle with oil and season with salt and pepper. Roast for 20-40 minutes depending on type of vegetable and how large the pieces are.
  2. While vegetables are roasting, cook lentils according to directions on bag. (Bring 1 cup lentils and 3-4 cups water to a boil and simmer with tilted lid for 10-15 minutes. Drain excess water).
  3. Make arugula yogurt dressing. In a blender add lemon juice, greek yogurt, 3 cups loosely packed arugula, salt, pepper, and garlic powder. Blend until combined. Taste and add more salt and pepper if necessary.
  4. Assemble your power bowl. Add 1/4 cup lentils, 1 cup arugula, and assorted roasted vegetables into a bowl. Drizzle arugula yogurt dressing over the top. Enjoy!
  1. *You can choose any vegetable you'd like that are good for roasting. Some suggestions include squash, zucchini, sweet potato, broccoli, tomato, asparagus, onion, mushroom
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