Spiced Roasted Vegetable & Cannellini Bean Bowl Recipe

Ingredients

• Bowl:
• 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
• Toppings:
• 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

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.