Veggie & Bean Yogurt Bowl
7 ingredients · 15 minutes · 2 servings
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.