Roasted Vegetable and White Bean Bowl

Name: Roasted Vegetable and White Bean Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 head broccoli (cut into florets); 1 red bell pepper (cored and chopped into 1-inch pieces); 0.5 zucchini (medium, chopped into 1-inch pieces); 0.5 yellow onion (medium, chopped into 1-inch pieces); 2 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 can cannellini beans (drained and rinsed); 1 lemon (juiced); 3 whole wheat pita breads; 3 tablespoon hummus (prepared)

Hearty medley of colorful vegetables and protein-rich white beans roasted with lemon and Mediterranean herbs, served with warm pita and creamy hummus.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.51/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

1 head broccoli (cut into florets)
1 red bell pepper (cored and chopped into 1-inch pieces)
0.5 zucchini (medium, chopped into 1-inch pieces)
0.5 yellow onion (medium, chopped into 1-inch pieces)
2 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon dried basil
0.5 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper
1 can cannellini beans (drained and rinsed)
1 lemon (juiced)
3 whole wheat pita breads
3 tablespoon hummus (prepared)

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, combine 1 head broccoli florets, 1 red bell pepper (chopped), 1/2 medium zucchini (chopped), and 1/2 medium yellow onion (chopped).
Drizzle vegetables with 2 tablespoons olive oil, and toss with 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 12-15 minutes, tossing halfway through, until vegetables are tender-crisp and lightly browned.
Remove from oven. Add 1 can drained and rinsed cannellini beans to the baking sheet. Drizzle with the juice of 1 lemon and toss gently.
Warm 3 whole wheat pita breads in the microwave or a toaster oven.
Serve the roasted vegetable and white bean mixture with warm pita bread and 3 tablespoons prepared hummus.

Notes

Ensure your pita bread and hummus are confirmed vegan for a strictly plant-based meal. For even cooking, avoid overcrowding the baking sheet; use two if necessary.

Nutrition (per serving)

Calories: 485
Protein: 19.8 g
Carbohydrates: 64.2 g
Fat: 18.5 g
Fiber: 15.6 g
Sodium: 810 mg
Saturated Fat: 2.6 g
Sugar: 10.3 g