Preheat the oven to 415° F (213°C). Line a large baking sheet with parchment paper.

Drain the white beans and let them drain for 2 to 3 minutes, then spread them on the parchment-lined baking sheet. (Optional) Using a flat-bottomed glass or stoneware bowl, gently smash the beans to flatten them slightly.

To the same baking pan or second baking pan, add the bell peppers, red onion, zucchini, mushrooms, corn, and garlic. Drizzle oil and lime juice over the vegetables, and toss well to coat.

In a small bowl, mix together the lime zest, Cajun seasoning, paprika, thyme, salt. Sprinkle that all over the beans and veggies, tossing well to coat.

Bake everything for about 25 minutes, or until the veggies are golden on the edges and mushrooms are fully cooked. Around the 17 to 18 minute mark, stir well to make sure they bake evenly.

While the veggies are baking, make the dressing by blending chipotle peppers, non-dairy yogurt, maple syrup, garlic powder, fresh garlic, nutritional yeast, salt, and lime juice with 1 tablespoon of water until smooth and creamy.

Once the beans and veggies are roasted, remove them from the oven.

To serve as a bowl: Add chopped lettuce or greens to a bowl. Top with the roasted veggie and bean mixture and a generous drizzle of the dressing. Garnish with chopped red onions, cilantro, and hemp seeds or sesame seeds.

To make wraps: Warm up tortillas or pita bread. Add some lettuce, then top with the roasted veggie and bean mixture. Drizzle the dressing on top and top with chopped onions, cilantro, cucumber, tomatoes, and/or pickled jalapeños. Serve immediately.