Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

On a large baking sheet, toss asparagus and baby carrots with 1 tablespoon of olive oil, salt, and pepper.

Roast the vegetables for 20 minutes or until tender and slightly caramelized.

While vegetables roast, rinse quinoa and combine with water in a medium saucepan; bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Bring a small pot of water to a boil, carefully lower eggs into the water and cook for 6 minutes and 30 seconds.

Immediately transfer eggs to an ice water bath for 5 minutes, then peel and slice in half.

In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and the remaining 1 tablespoon of olive oil.

Divide the cooked quinoa into four bowls and top with roasted vegetables, avocado slices, and soft-boiled eggs.

Drizzle the lemon-yogurt dressing over each bowl and garnish with fresh parsley.