2 tbsps. Avocado Oil
1 cup Portobello Mushroom (sliced)
1 Yellow Bell Pepper (small, sliced)
1 Zucchini (small, sliced)
1 cup Plain Greek Yogurt
1/2 cup Red Kidney Beans (cooked)
1/4 cup Feta Cheese (crumbled)
Heat avocado oil in a large skillet over medium heat. Cook portobello mushrooms and bell pepper slices for 5 to 8 minutes, or until tender and slightly browned. Transfer to a paper towel-lined plate.
Add zucchini and cook for 1 to 2 minutes per side or until tender. Transfer to a plate.
Divide yogurt, beans, and veggies into bowls. Top with feta and enjoy!