Smoky White Bean & Roasted Veggie Bowl

        •        1 medium zucchini, sliced into half-moons
       •        1 bell pepper, sliced (any color)
       •        ½ an onion, sliced
       •        1 can (15 oz) cannellini beans, drained and rinsed
       •        1½ tsp olive oil
       •        ½ tsp smoked paprika
       •        ½ tsp garlic powder
       •        ½ tsp onion powder
       •        Salt & black pepper, to taste
Lemon Yogurt Drizzle
       •        2 Tbsp plain nonfat Greek yogurt
       •        1 tsp lemon juice
       •        1–2 tsp water (to thin)
       •        Pinch of salt

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       1. Preheat oven to 425°F (220°C).
        Add zucchini, bell pepper, red onion, and cannellini beans to a sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt,         and pepper. Toss to coat evenly.
       2. Roast for 20–25 minutes, stirring once halfway through, until veggies are tender and lightly browned and the beans are slightly crisp.
       3.Make the drizzle: In a small bowl, whisk together Greek yogurt, lemon juice, water, and salt until smooth and pourable.
       4. Assemble the bowls: Divide roasted veggie-bean mixture between two bowls. Drizzle lightly with lemon yogurt sauce.
       5. Top with fresh herbs or chili flakes if desired. Serve warm.

       Enjoy!

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