Yogurt made better

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


  • 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


  • 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.