Looking for a veggie bowl that actually delivers? This one brings it all: caramelized crunch, creamy garlic bean spread, and a punchy, sweet harissa drizzle that ties everything together. Each layer adds flavor and nutritional value. Plus it’s versatile and almost every ingredient can be swapped.
These amounts fed our family of 5 (plus a friend) with plenty for lunch the next day. I promise you’re going to want leftovers, so be generous with the amount you make!
Triple White Bean Garlic Confit Spread
What it does: Protein-rich, gut-supportive, and full of pre and probiotics.
Ingredients
- 3 cans cannellini beans
- 1 ½ cups thick Greek yogurt
- 12–15 garlic cloves
- 3 tbsp olive oil
- 3–4 sprigs rosemary
- 3 tbsp lemon juice
- 1 ½ tsp sea salt
Roasted Veggies (Tray #1)
What it does: Antioxidant-packed veggies and protein-rich chickpeas for hormone and detox support.
Ingredients
- 2 cans chickpeas
- 4 large carrots
- 1 lb Brussels sprouts
We are separating these trays so that the summer squash does not overcook.
🌿 Zucchini & Summer Squash (Tray #2)
What it does: Hydrating, mineral-rich, and full of gentle fiber that supports digestion.
Ingredients
- 2 zucchini + 2 yellow squash
- 2 tbsp olive oil
Harissa Dressing
What it does: Adds probiotics, antioxidants, and a mild thermogenic (metabolism-boosting) kick.
Ingredients
- 5 T harissa paste
- 2 T Za’atar spice
- 4 ½ tsp lemon juice
- 2 T maple syrup
- ¾ tsp salt
- 4 T Olive Oil
Toppings
- Fresh parsley
- Toasted pistachios
- Lemon wedges
Instructions
1. Make the Garlic Confit Spread
Preheat oven to 400°F (200°C). Add olive oil, garlic, and rosemary to a small dish. Roast 15–20 minutes until golden. Cool, discard rosemary (or blend for extra flavor), and blend all spread ingredients (with extra oil from dish, yogurt, + lemon juice) until smooth.
2. Make the Harissa Dressing
Whisk yogurt, harissa, lemon juice, maple syrup, and salt. Adjust for spice or tang.
3. Roast the Veggies
Toss veggies with Harissa Dressing. Spread evenly on a tray. Roast 20–25 minutes at 400°F, tossing once for even caramelization.
4. Roast the Zucchini & Squash
Preheat a second tray at 425°F. Toss veggies with Harissa Dressing. Roast 12–15 minutes until just tender and lightly browned.
5. Assemble
Spread a generous layer of garlic bean dip in each bowl. Top with roasted veggies. Drizzle with harissa yogurt. Finish with parsley, pistachios, and a squeeze of lemon.
Estimaged Macros (per serving)
Calories: ~520 kcal
Protein: ~24 g
Carbohydrates: ~54 g
Fiber: ~13 g
Total Fat: ~21 g
Saturated Fat: ~3 g
Net Carbs: ~41 g
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