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Mashed Bean Bowls with Roasted Vegetables

Mashed Bean Bowls with Roasted Vegetables

Ingredients

  • 1 1/2 cups dried cannellini beans, soaked overnight
  • 2 sprigs rosemary
  • 3 sprigs sage
  • 1/2 cup plain, organic yogurt, preferably whole or 2%
  • 1/4 cup unsweetened almond milk
  • 2 - 3 cloves garlic, minced
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces cremini mushrooms, halved
  • 2 tablespoons extra-virgin olive oil
  • 4 pastured eggs (optional)
  • 2 tablespoons olive oil, plus more for optional frying

Directions

  1. Place beans, rosemary, and sage in a large pot and cover with water by a few inches. Bring to a boil, reduce heat, cover and simmer for 45-60 minutes until tender. Drain and pick out rosemary and sage.
  2. Place beans in a food processor with yogurt, milk, and garlic. Add salt and pepper to taste. Blend until pureed.
  3. While beans are cooking, roast vegetables. Preheat oven to 400 degrees F while chopping vegetables.
  4. Toss Brussels sprouts with 1 tablespoon olive oil, season with salt and pepper and spread evenly on a large baking sheet. Toss mushrooms with 1 tablespoon olive oil, season with salt and pepper and spread evenly on another large baking sheet. Place both in the oven. Remove mushrooms after 10-15 minutes when browned and tender. Remove sprouts after 20-25 minutes when browned and tender.
  5. If serving with eggs, heat olive oil in a small skillet on medium heat and fry to liking. Serve beans topped with vegetables and fried egg.

Note

  • Recipe provided by Rachael Hartley, R.D, private practice dietitian and founder of Avocado A Day Nutrition

Nutrition Information

Per serving: 400 kcal cal., 9 g fat (2 g sat. fat), 61 g carb., 17 g fiber, 7 g sugar, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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