For this plant-forward dinner, I like to make the cabbage the star of the dish, complemented by sweet red pepper, green beans and creamy cannellini beans. The beans also add plant-based protein and fiber, making this colorful combination both nourishing and satisfying. You can keep this dish completely plant-forward or add your favorite meat or fish, like crispy chicken thighs.
If you're looking to incorporate more plants into your meals, a helpful guide is to aim for vegetables and other plant-based foods to make up about 70–75% of your plate, with protein complementing the meal rather than being the centerpiece.
| PREP TIME | COOK TIME | TOTAL TIME |
|---|---|---|
| 15 minutes | 30-40 minutes | 45-55 minutes |
YIELD: 4 Servings
Ingredients
Roasted Vegetables & Beans
- 1 small green cabbage, cut into 4 moderate wedges or steaks
- 1 red bell pepper, cut into strips
- 2 cups green beans, trimmed
- 1 can cannellini beans (15oz / 425g), drained and rinsed
- 2 tbsp extra-virgin olive oil, divided, plus more for drizzling
- 2 garlic cloves, finely minced, divided
- ½ tsp smoked paprika
- ½ tsp chili flakes
- Sea salt and freshly ground black pepper, to taste
- Squeeze of fresh lemon
Herby Mustard Yogurt
- ½ cup Greek yogurt
- 1 tbsp Dijon mustard
- Juice of ½ lemon
- 1 tsp honey
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 garlic clove, finely grated
- Sea salt and freshly ground black pepper, to taste
To Finish
- Fresh parsley and dill
- Zest of ½ lemon
- Small handful of toasted sliced almonds
- Extra-virgin olive oil
How to Make It
- Roast the cabbage. Preheat the oven to 425°F. Place the cabbage wedges on a parchment-lined baking sheet. Brush with about 1 tablespoon of olive oil and season with half of the minced garlic, smoked paprika, chili flakes, salt and pepper. Roast for 15 minutes.
- Add the vegetables. Add the red pepper and green beans to the baking sheet. Drizzle with the remaining olive oil, add the remaining garlic and season with salt and pepper. Roast for another 15–18 minutes, until the cabbage is beautifully caramelized around the edges and the vegetables are tender.
- Warm the cannellini beans. While the vegetables are roasting, heat 1 tablespoon of olive oil in a small skillet over medium-low heat. Add the cannellini beans and 2 tablespoons of water. Gently warm for 3–4 minutes, being careful not to stir too much so the beans remain whole. Remove from the heat and finish with a squeeze of lemon, a drizzle of olive oil, and salt and pepper to taste.
- Make the herby mustard yogurt. In a small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, honey, parsley, dill and grated garlic. Season with salt and pepper and mix until smooth.
-
Build your plate. Spread a generous spoonful of the herby mustard yogurt onto each plate. Add the warm cannellini beans, then arrange the roasted cabbage, red pepper and green beans on top.
- Finish and serve. Sprinkle with fresh parsley and dill, lemon zest and toasted almonds. Finish with a light drizzle of extra-virgin olive oil and serve warm.
Making vegetables the star of the plate doesn’t mean sacrificing flavor or satisfaction. With caramelized vegetables, protein-rich cannellini beans and a creamy herby yogurt sauce, this is a simple and delicious way to bring more plants to the table.
