Sheet Pan Veggies and Beans with Lemon Yogurt Sauce
Sheet pan veggies and beans celebrate spring and summer’s bounty! They have so much fabulous flavor and texture and are amazing topped with the vibrant, lemon yogurt sauce! (gluten-free, soy-free, nut-free)
Servings: 3
Ingredients
For the Veggies and Beans
- 15 ounce can white beans or chickpeas, northern beans, or any other cooked beans, about 1 1/2 cups
- 1 cup chopped red bell pepper chopped into 3/4-inch pieces
- 1 cup chopped potato cubed into 3/4 inch pieces
- 1/2 cup sliced carrots sliced into 1/4-inch slices
For the Seasoning
- 2 teaspoons paprika or a mix of sweet and smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
For the Creamy Yogurt Sauce
- 1 cup non-dairy yogurt use plain or Greek-style vegan yogurt for a thicker sauce
- 1 teaspoon lemon zest or zest of half a lemon
- 1 clove garlic grated or minced
- 1/4 teaspoon salt
- 1/2 teaspoon ground coriander
For Garnish
- microsprouts or microgreens
- sesame seeds or hemp seeds
- pickles or pickled onion
- lemon juice as needed
- chopped fresh herbs such as parsley, cilantro, green onion, or basil
Instructions
Make the sheet pan veggies and beans.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Use a baking sheet that fits all your veggies and beans in a single layer. If the sheet is too large, the veggies may dry out. If it is too small, they will overlap and get mushy. A baking sheet around 11x13" works well.
- Chop all the veggies if you haven't already. Drain your beans. Add the beans and chopped vegetables to the parchment-lined baking sheet. (Or use a large bowl to toss veggies with the spice mixture and then spread on baking sheet)
- In a small bowl, combine the paprika, onion powder, garlic powder, ground coriander, salt, pepper, olive oil, and lemon juice. Mix well. If the mixture is too thick, add another tablespoon of lemon juice. If it’s still too thick, add 1 to 2 tablespoons of water to make a thin dressing that will coat the vegetables evenly.
- Drizzle the spice mixture over the beans and vegetables on the baking sheet and toss well with a spatula to coat everything evenly. It will take about a minute to get everything really well coated. Spread everything into a single layer on the sheet with no overlap.
- Bake for 20 minutes. After 20 minutes, stir the veggies and beans. If they’re starting to dry out, loosely cover the baking sheet with another sheet of parchment paper and continue baking. Check the potatoes and carrots after another 5 to 10 minutes. If they are done, remove the baking sheet from the oven. If not, bake for an additional 5 to 10 minutes.
Meanwhile, make the lemon yogurt sauce.
- While the vegetables are roasting, prepare the yogurt sauce. In a bowl, add the non-dairy yogurt, lemon zest, grated garlic, salt, and ground coriander. Mix well. Taste and adjust seasoning. For extra flavor, you can add black pepper, ground cumin, or herbs like dill or thyme. Set the sauce aside.
- Once the roasted vegetables and beans are ready, remove them from the oven. You can serve this dish in several ways. For a veggie summer meal, serve the warm vegetables with the creamy sauce on a plate. Spread the yogurt sauce on the plate, top with the roasted veggies and beans, and garnish with micro sprouts, chopped cucumber or onion, fresh herbs, sesame or hemp seeds, and a squeeze of lemon. Serve immediately.
- To serve as a wrap, warm a pita or naan, spread yogurt sauce over it, add the roasted veggies, drizzle more yogurt sauce on top, and finish with garnishes like sprouts, onions, cucumbers, sesame seeds, and lemon juice. Serve immediately.
- Storage: Store the roasted veggie mixture and yogurt sauce separately. Serve them cold as needed or reheat the veggie and beans in the oven or a skillet and serve.
Video
Notes
Nutritional information is for the sheet pan beans and veggies and yogurt sauce. It does not include toppings, since what toppings and how much you use will vary.
This recipe is naturally gluten-free. It is nut-free, and soy-free, as long as you use a soy-free and/or nut-free non-dairy yogurt.
For extra protein, blend half yogurt and half silken or firm tofu in a food processor with the rest of the yogurt sauce ingredients until smooth and thick. Use this whipped yogurt-tofu mixture in place of the yogurt sauce.
Nutrition
Calories: 314kcal | Carbohydrates: 46g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 618mg | Potassium: 884mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5822IU | Vitamin C: 79mg | Calcium: 237mg | Iron: 6mg