Sheet Pan Veggies and Beans with Lemon Yogurt Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spring vegetables and white beans tossed with a bright lemon-yogurt sauce and topped with sesame seeds. A vibrant, protein-rich vegetarian main that celebrates seasonal produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
- 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
- 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
- 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)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1505mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1151mg
- Calcium
- 203mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1505MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.