Description
A vibrant and wholesome dish featuring roasted vegetables and hearty beans, topped with a creamy lemon yogurt sauce.
Ingredients
Scale
- 1 (15-ounce) can white beans or chickpeas, drained and rinsed
- 1 cup chopped red bell pepper
- 1 cup chopped potato, cubed
- 1/2 cup sliced carrots
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- 1 cup non-dairy yogurt
- 1 teaspoon lemon zest
- 1 clove garlic, grated or minced
- 1/4 teaspoon salt
- 1/2 teaspoon ground coriander
- Microgreens or microsprouts (for garnish)
- Sesame seeds or hemp seeds (for garnish)
- Pickles or pickled onion (optional)
- Fresh herbs (parsley, cilantro, green onion, or basil) for garnish
- Lemon juice, as needed
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the red bell pepper, potato, and carrots into bite-sized pieces.
- In a large mixing bowl, combine the chopped veggies and drained beans.
- In a small bowl, whisk together paprika, onion powder, garlic powder, ground coriander, salt, pepper, olive oil, and lemon juice. Drizzle this mixture over the veggies and beans, mixing well.
- Spread the mixture on the baking sheet and roast for 20 minutes. Stir and continue baking for another 5 to 10 minutes until tender and slightly crispy.
- In another bowl, mix the non-dairy yogurt, lemon zest, grated garlic, ground coriander, and a pinch of salt. Stir until smooth, adjusting with lemon juice to taste.
- Serve warm drizzled with the lemon yogurt sauce and topped with microgreens, fresh herbs, and seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This dish can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, healthy, sheet pan, veggies, quick dinner, lemon yogurt sauce, colorful dish
