Start the vegetables: Heat the oven to 450°F and set a large sheet pan inside while the oven heats.

Put the sliced cabbage in a large bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper, then toss until the cabbage is lightly coated.

Carefully take the hot sheet pan from the oven and spread the cabbage on it in an even layer. Return the sheet pan to the oven and roast for 10 minutes.

While the cabbage starts roasting, put the halved cherry tomatoes in the same bowl. Add 1 tablespoon olive oil and a small pinch of salt, then toss.

Pull out the sheet pan, stir the cabbage, and move it to the outer edges of the pan. Add the tomatoes to the center of the pan, then return the sheet pan to the oven and roast for 12 to 15 minutes, until the cabbage is browned at the edges and the tomatoes are soft and blistered.

Mix the lime yogurt: In a small bowl, stir together the Greek yogurt, the zest and juice of 1 lime, and 2 tablespoons water. Add a small pinch of salt and stir until the yogurt is smooth and loose enough to drizzle.

Crisp the rice: If the cooked brown rice is cold and clumped, put it in a microwave-safe bowl and warm it for 1 minute so it breaks apart more easily.

Set a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil.

Put the brown rice into the skillet. Sprinkle it with 1/4 teaspoon salt, spread it into an even layer, and press it down firmly with a spatula.

Cook the rice without stirring for 5 to 7 minutes, until the bottom is deep golden brown and the edges look crisp.

Turn the rice in large sections with a spatula and cook for 3 to 4 minutes more, until you have more crisp brown spots. Transfer the rice to a bowl or plate to keep it warm.

Warm the beans: Set a medium saucepan over medium heat and add the remaining 1 tablespoon olive oil. Add the scallion whites and cook for 1 minute, stirring often.