Basil, thyme and paprika give this roasted vegetable bowl a delicious Mediterranean flavor.


● ½ cup Forager Project Unsweetened Cashewmilk Yogurt
● 1 jar (15oz) roasted peppers
● 1 can (15oz) diced roasted tomatoes
● 1 cup cucumber, diced
● 2 tsp vegan Worcestershire sauce
● 2 tsp balsamic vinegar
● ½ tsp cayenne pepper
● 6 basil leaves
● Pepper and salt to taste

● 2 bunches broccolini
● 1 can (15oz) Cannellini beans
● ½ tbsp fresh thyme leaves
● ½ tsp smoked paprika
● Pepper and salt to taste
● ¼ cup walnuts, roasted
● 2 tbsp parsley, chopped


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.


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