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Veggie & Bean Yoghurt Bowls

13 Dec 2021 by Stephen Duncan

Colour is one of the keys to a healthy diet, so these Veggie & Bean Yoghurt Bowls have plenty. You can swap out your favourite beans, or use whatever you have handy in the kitchen.

SERVES: 2        READY IN: 15 MINS

Ingredients

  • 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) 

Directions

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! 

Notes

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.


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About Stephen Duncan

For over 26 years, I have been helping clients that have underlying, unresolved health issues to nourish themselves, heal and thrive. I use a combination of Functional Nutrition and Nutritional Therapy to provide a tailored plan that will restore digestive function and promote optimal health.

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