Potato, Zucchini & Kidney Bean Bake with Avocado Pico de Gallo

Directions

1. Heat the oven to 450°F. Line a sheet pan and keep it ready while you prep the produce.
2. Wash all fresh produce, then quarter the potatoes.
3. On the sheet pan, place the potato pieces, drizzle with oil, and sprinkle with the listed spices. Toss to coat and spread in an even layer.
4. Roast the potatoes until they start to soften, about 10 minutes.
5. Drain and rinse the kidney beans and transfer them to a medium bowl. Dice the zucchini and add it to the bowl with the beans. Drizzle with oil, season, and toss to combine.
6. When the potatoes have softened, remove the sheet from the oven. Add the beans and zucchini on top, spreading evenly.
7. Return the sheet to the oven and roast until the vegetables are fork-tender, about 10–12 more minutes.
8. While everything roasts, prepare the pico de gallo: juice the lime into the reserved bowl, finely chop cilantro and garlic, remove seeds from the jalapeño and mince it, and dice the tomato. Peel and dice the avocado and fold all into the bowl with the lime juice.
9. To serve, scoop portions of the roasted vegetables and beans onto plates, top with the yogurt, and spoon over the pico de gallo.