Roasted Veggies and White Beans with Lemon Yogurt Sauce

High in protein and fiber, this one-pan meal pairs sheet-pan roasted vegetables and beans with a creamy lemon-yogurt sauce for excellent flavor and texture. Serve it as a bowl, in a wrap, or with bread for dipping. Gluten-free, with options to make it soy-free and nut-free.

This is a quick, refreshing spring and summer meal you can assemble in minutes. The tangy lemon-yogurt sauce complements savory roasted vegetables and beans tossed in spices like paprika, coriander, black pepper, and garlic. The beans roast up crisp on the outside while remaining tender inside. Warm veggies and cool yogurt create a balanced, satisfying bite.

This veggie-forward recipe is rich in fiber (over 14 g per serving) and provides 15–25 g of protein per serving depending on yogurt and garnishes. Protein comes from the beans, yogurt, seeds, and vegetables themselves. For a heartier meal, serve with whole-grain flatbread, pita, or naan.

Assemble and serve however you prefer: spread the lemon-yogurt sauce on a plate and pile the roasted vegetables and beans on top, then finish with seeds, sprouts, and a squeeze of lemon. Or warm a pita or naan, spread on sauce, add the veggies, drizzle more sauce, and enjoy as a wrap. These ingredients also make excellent small tacos.

Why You’ll Love Sheet Pan Veggies and Beans

• Super easy one-pan meal that highlights fresh spring and summer produce
• Tender-crisp roasted vegetables paired with crunchy roasted white beans
• Creamy, bright lemon-yogurt sauce that ties the dish together
• Naturally gluten-free, and can be made soy-free and nut-free

Sheet Pan Veggies and Beans with Lemon Yogurt Sauce

5 from 7 votes

By: Vegan Richa

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 3

Course: Dinner, Main

Cuisine: Mediterranean

Pin
Print

A vibrant sheet-pan dish that celebrates seasonal vegetables and pairs beautifully with a lemony yogurt sauce. (Gluten-free, can be soy-free and nut-free.)

Ingredients

For the Veggies and Beans

• 15 ounce can white beans (or chickpeas or your favorite cooked beans), about 1 1/2 cups drained
• 1 cup chopped red bell pepper (about 3/4-inch pieces)
• 1 cup chopped potato (cubed into 3/4-inch pieces)
• 1/2 cup sliced carrots (about 1/4-inch slices)

For the Seasoning

• 2 teaspoons paprika (or a mix of sweet and smoked)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil
• 1 tablespoon lemon juice

For the Creamy Yogurt Sauce

• 1 cup non-dairy yogurt (plain or Greek-style for thicker sauce)
• 1 teaspoon lemon zest (or zest of 1/2 lemon)
• 1 clove garlic, grated or minced
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander

For Garnish

• Microgreens or sprouts
• Sesame seeds or hemp seeds
• Pickles or pickled onion
• Lemon juice, as needed
• Chopped fresh herbs (parsley, cilantro, green onion, or basil)

Cook ModePrevent your screen from going dark

Instructions

Make the sheet pan veggies and beans.

• Preheat the oven to 400°F and line a baking sheet with parchment. Use a sheet large enough to hold the veggies and beans in a single layer (an 11×13″ pan works well).
• Chop the vegetables and drain the beans. Arrange the beans and chopped vegetables on the prepared sheet (or toss them in a bowl with the spice mixture, then spread out).
• In a small bowl, whisk paprika, onion powder, garlic powder, ground coriander, salt, pepper, olive oil, and lemon juice. If the mixture is too thick, add another tablespoon of lemon juice or 1–2 tablespoons of water so it coats evenly.
• Drizzle the spice mixture over the beans and vegetables and toss with a spatula until evenly coated. Spread everything into a single layer without overlap.
• Bake 20 minutes, then stir. If the pan looks dry, loosely cover with parchment and continue roasting. Check potatoes and carrots after another 5–10 minutes; roast longer if needed until tender and the beans begin to crisp.

Meanwhile, make the lemon yogurt sauce.

• Combine non-dairy yogurt, lemon zest, grated garlic, salt, and ground coriander in a bowl. Mix and taste; adjust seasoning. Optional: add black pepper, cumin, or herbs like dill or thyme.
• When the roasted vegetables and beans are ready, remove from the oven. Serve by spreading the yogurt sauce on a plate and piling the roasted veggies on top, then garnish with microgreens, chopped cucumber or onion, fresh herbs, seeds, and a squeeze of lemon.
• To make wraps: warm pita or naan, spread with sauce, add roasted veggies, drizzle more sauce, and finish with garnishes. Serve immediately.
• Storage: Store roasted veggies and beans separately from the yogurt sauce. Reheat the veggies in the oven or a skillet and serve with cold sauce.

Video

Notes

Nutrition shown applies to the roasted beans and veggies plus the yogurt sauce and does not include optional toppings, which will change totals.

This recipe is naturally gluten-free and can be nut-free or soy-free if you select a suitable non-dairy yogurt.

To boost protein: blend half yogurt and half silken or firm tofu in a food processor with the sauce ingredients until smooth; use that mixture in place of the yogurt sauce.

Nutrition

Calories: 314kcal, Carbohydrates: 46g, Protein: 17g, Fat: 8g, Fiber: 14g

Nutrition information is automatically calculated and should be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients Summary

• Veggies and beans – White beans or a preferred cooked bean with bell pepper, potato, and carrots.
• Seasoning – Paprika, onion powder, garlic powder, coriander, black pepper, olive oil, and lemon juice; oil helps browning and crisping.
• Yogurt sauce – Non-dairy yogurt, lemon zest, garlic, salt, and coriander. Choose soy-free or nut-free yogurt if needed.
• Garnishes – Microgreens, sesame or hemp seeds, pickles or pickled onion, lemon juice, and fresh herbs.

How to Make Sheet Pan Veggies and Beans

Preheat the oven to 400°F and line a baking sheet with parchment. Use a pan that fits the ingredients in one layer. Chop the vegetables and drain the beans, then place them on the sheet. In a small bowl, whisk the spices with olive oil and lemon juice until pourable; add a little water if needed. Toss the veggies and beans in the mixture, spread them out, and roast 20 minutes. Stir and continue roasting 5–10 minutes more until vegetables are tender and beans are slightly crisp.

While the vegetables roast, whisk non-dairy yogurt with lemon zest, garlic, salt, and coriander. Adjust seasoning to taste. Serve the warm roasted vegetables over a smear of the lemon-yogurt sauce and finish with your chosen garnishes, or assemble into wraps with warmed pita or naan.

For wraps, spread sauce on warm flatbread, add roasted veggies, drizzle extra sauce, and top with sprouts, cucumbers, herbs, seeds, and a squeeze of lemon.

How to Serve Sheet Pan Vegetables and Beans

Serve the roasted vegetables and beans with the lemon-yogurt sauce on a plate for a veggie-forward meal, or assemble into warmed wraps. Add garnishes like microgreens, seeds, pickles, fresh herbs, and a squeeze of lemon for brightness. Serve immediately for best texture.