Lemon-Yogurt White Bean Bowl with Roasted Vegetables

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min

Serves 2

Ingredients:

• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 tbsp olive oil, plus more for drizzling
• Salt and pepper
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
• ½ cup plain unsweetened coconut yogurt, calcium-fortified
• Juice and zest of 1 lemon
• 1 small garlic clove, grated (optional)
• 2 tbsp chopped fresh parsley or mint

Method: 

1. Preheat the oven to 425°F (220°C). Toss the zucchini and bell pepper with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes, until the edges start to brown.
2. While the vegetables roast, whisk together the plant-based yogurt, lemon juice, lemon zest, and garlic (if using) in a small bowl. Season with salt and pepper to taste.
3. Warm the white beans on the stovetop or in the microwave, or use them at room temperature.
4. To assemble, spoon the beans into bowls and top with the roasted vegetables. Drizzle generously with the lemon-yogurt dressing.
5. Finish with chopped parsley or mint and a drizzle of olive oil.

Nutritional Breakdown (approximate, per serving):

* Note: Nutritional values are approximate and based on standard ingredient sizes.