Black Bean, Sweet Potato, Bell Pepper & Onion Bake with Cheese Sauce

Directions

1. Heat the oven to 425°F.
2. Rinse the peppers and onions, then dry them before chopping the peppers into pieces and placing them in a large bowl.
3. Peel and cut the sweet potatoes into 1/2-inch cubes; add them to the bowl with the peppers.
4. Peel and halve the red onion, then dice it and add to the bowl along with oil, salt, and pepper; toss to coat and spread the mixture on a baking sheet in an even layer.
5. Roast the vegetables in the oven, stirring halfway, until they are golden and tender, about 20 minutes.
6. Coarsely grate the mozzarella and set it aside.
7. In a small saucepan over medium heat, whisk together oil and flour until smooth, about 1 minute; slowly whisk in broth and spices until the mixture thickens, 2–3 minutes.
8. Add the mozzarella and yogurt to the pan; whisk until the cheese melts and the sauce is smooth; keep warm on low heat, covered.
9. Rinse and drain the beans in a colander.
10. When the vegetables are done, remove the sheet from the oven, add the beans, and stir to combine; return to the oven for 2–3 minutes to warm through.
11. Trim the green onions and slice them into 1/4-inch pieces.
12. To serve, divide the roasted vegetables and beans into bowls and top with the cheese sauce and green onions.