Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing
A refreshing, nutrient-dense breakfast bowl featuring roasted vegetables, creamy avocado, and a zesty lime dressing. This breakfast-inspired breakfast ready in about 27 minutes combines halved cherry tomatoes, olive oil, medium, pitted and sliced avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, halved cherry tomatoes
- 1 medium (about 8 oz), sliced 1/4-inch thick zucchini
- 1 tsp olive oil
- 1 medium, pitted and sliced avocado
- 1/4 cup, chopped fresh cilantro
- 1/2, juiced and zested lime
- 1/8 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup halved cherry tomatoes and 1 medium sliced zucchini with 1 tsp olive oil, 1/8 tsp sea salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet.
- Step 2: Roast for 15 minutes until tomatoes burst and zucchini edges are golden, stirring once halfway through.
- Step 3: While vegetables roast, combine 1/4 cup chopped cilantro, 1/2 juiced lime, 1/2 zested lime, and 1/8 tsp sea salt in a small bowl to make dressing.
- Step 4: Divide roasted vegetables between bowls, top with 1 medium sliced avocado, and drizzle with lime-cilantro dressing just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing take to make?
Total time is about 27 minutes (12 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado & Roasted Vegetable Bowl with Lime-Cilantro Dressing?
Breakfast breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
