Basil, thyme and paprika give this roasted vegetable bowl a delicious Mediterranean flavor.
Ingredients
Prep
- Preheat the oven to 350 degrees. Coat the broccolini in oil and season with pepper and salt. Roast for 15 minutes.
- In the meantime, work on the smoothie: blend all the ingredients except the yogurt on high until no more lumps remain. Set aside.
- Next, drain the beans and dry them with a paper towel. Heat 1 tbsp oil in a non-stick pan on medium heat. Season with pepper, salt, smoked paprika, and thyme and cook for 8 to 10 minutes. Don’t stir the beans because they fall apart very easily. Instead, shake the pan every 2 minutes to avoid sticking. This will give the beans a nice brown crust.
- To assemble, pour the smoothie into bowls and swirl the yogurt through it. Top with the broccolini, beans, walnuts, and parsley.
