Preheat the oven to 400°F (200°C).

In a mixing bowl, combine the diced red bell pepper, zucchini, red onion, and pineapple. Drizzle with olive oil, salt, and black pepper, and toss to coat.

Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

In a pot, combine the rinsed lentils, water, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.

Drain any excess water and set aside.

In serving bowls, layer the cooked lentils and roasted vegetables.

Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.

Serve warm and enjoy!