Veggie & Bean Yogurt Bowl

7 ingredients · 15 minutes · 2 servings

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2 tbsps Avocado Oil

1 cup Portobello Mushroom (sliced)

1 Yellow Bell Pepper (small, sliced)

1 Zucchini (small, sliced)

1 cup Plain Greek Yogurt

1/2 cup Red Kidney Beans (cooked)

1/4 cup Feta Cheese (crumbled)


1. Heat avocado oil in a large skillet over medium heat. Cook portobello mushrooms and bell pepper slices for 5 to 8 minutes, or until tender and slightly browned. Transfer to a paper towel-lined plate.

2. Add zucchini and cook for 1 to 2 minutes per side or until tender. Transfer to a plate.

3. Divide yogurt, beans, and veggies into bowls. Top with feta and enjoy!


Storage: Refrigerate in an airtight container up to 3 to 5 days.

No Red Kidney Beans: Use chickpeas, lentils or black beans instead.

No Avocado Oil: Use butter, olive oil or ghee instead.