1. Cook 1 cup quinoa according to package instructions. Set aside.

2. In a food processor, combine ½ avocado, ¼ cup Greek yogurt, ½ cup cold water, 1 cup cilantro leaves, 1 small garlic clove, ½ tsp salt and the juice of one 1 lime. Process until smooth. Store in an airtight container in the refrigerator until ready to use.

3. Heat a grill to medium-high heat. Husk 4 ears of fresh sweet corn, slice 2 zucchini in half lengthwise, stem, seed and quarter 2 red bell peppers, and slice 1 red onion into ½-inch-thick rings. Brush the vegetables with extra virgin olive oil and season with salt and black pepper.

4. Grill the vegetables, turning occasionally, until just tender and charred, about 12 minutes for the corn, 8 minutes for the bell pepper and onion and 5 minutes for the zucchini. Transfer the vegetables to a cutting board.

5. Slice the corn kernels off the cob and slice the zucchini, bell pepper and onion into ¼-inch-thick pieces. Halve 1 pint cherry tomatoes, roughly chop 1 head romaine lettuce and dice the meat of 1 rotisserie chicken.

6. To assemble the harvest bowls, divide the quinoa, vegetables and chicken between 6 bowls. Drizzle with the cilantro-avocado dressing and serve with lime wedges.