Go Back

Vegan Yogurt Beans with Seared Veggies

Smashed black beans stirred into tangy vegan yogurt with Lao Gan Ma chili crisp, piled over rice, salad greens, and seared fennel and acorn squash. Use any veggies you have. Serve as a bowl, salad, or dip.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Salad
Cuisine Fusion
Servings 2 bowls

Equipment

  • Large skillet (cast iron works great)
  • Fork or potato masher

Ingredients
  

Seared veggies

  • 1 small acorn squash seeded and sliced into ½-inch half-moons
  • 1 bulb fennel cut into wedges
  • 1 to 2 cups any other vegetables optional: zucchini, cabbage, mushrooms, peppers, broccoli
  • 2 tablespoon olive oil
  • ½ teaspoon salt to taste
  • ¼ cup dry white wine or 1 to 2 tablespoon vinegar plus a splash of water
  • seasonings of choice optional: black pepper, smoked paprika, cumin, garlic powder, chili flakes

Beany yogurt

  • 1 can black beans 15 oz / 425 g, drained and rinsed
  • ¾ cup plain unsweetened vegan yogurt thick or Greek-style
  • 1 to 2 tablespoon Lao Gan Ma chili crisp or any vegan chili crisp, plus more to serve
  • pinch salt to taste
  • squeeze lemon juice optional

To assemble

  • 2 cups cooked rice or any grain
  • 2 cups salad greens arugula, mixed greens, or chopped romaine

Instructions
 

  • Halve and seed the acorn squash and slice into ½-inch half-moons. Cut the fennel into wedges and any other vegetables into thick pieces.
  • Heat the olive oil in a large skillet over medium-high heat. Add the vegetables in a single layer, season with salt, and sear undisturbed 4 to 5 minutes per side until deeply golden. Work in batches if needed.
  • Pour in the wine (or vinegar plus a splash of water) and scrape up the browned bits. Cover for 2 to 4 minutes until the squash is fork-tender, then uncover and cook off any liquid. Toss with your seasonings.
  • Smash about two-thirds of the drained black beans with a fork or masher, leaving some whole.
  • Stir in the vegan yogurt and chili crisp. Season with salt and lemon to taste.
  • Divide rice and greens between bowls, add the seared veggies, top with the beany yogurt, and drizzle with extra chili crisp.

Notes

Any veggies work: Quick-cooking veg (zucchini, peppers, mushrooms) need 2 to 3 minutes per side; dense veg (squash, sweet potato, carrots) need 5 to 6 minutes per side plus a few minutes covered.
Make it your own: Season with whatever you love and share your combo in the comments.
As a dip: Mash the beans smoother and serve with pita, chips, or crudités.
Chili crisp: Some Lao Gan Ma products contain meat, so check the label.
Storage: Keep the yogurt beans and veggies separate in the fridge for up to 4 days.
Keyword black bean yogurt, chili crisp beans, seared vegetables, vegan grain bowl, vegan yogurt beans, yogurt beans