Mashed Bean Bowls with Roasted Veggies

Vegetarian and gluten free mashed bean bowls with roasted vegetables are a simple formula meal, easy to mix and match based on what produce you have on hand!

1½ cups dried cannelini beans, soaked overnight
2 sprigs rosemary
3 sprigs sage
½ cup plain, organic yogurt, preferably whole or 2%
¼ cup unsweetened almond milk
2-3 garlic cloves, minced
1 lb Brussels sprouts, trimmed and halved
8 ounces cremini mushrooms, halved
2 tablespoons extra-virgin olive oil
4 pastured eggs (optional)
olive oil for frying

View the full recipe at Avocado A Day Nutrition →