One Pan Veggies and Beans

one pan (a large one), lots of veggies, some beans, tofu + a few other things and there ya go, it’s the ultimate meal! it’s always fun to just throw everything in a big pot or pan and let things cook away with minimal effort, especially after a long day. i completely understand that most people don’t want to come home from work and spend an hour or two making dinner.

in order to fit all of the nutrients and some protein into One Pan Veggies and Beans, i included mushrooms, zucchini, sweet potato, cherry tomatoes, tofu and pinto beans. super minimal right?! in order to take it up a notch, some spices will do the trick!

if you see a veggie that you’re not a fan of in this meal, you can definitely replace it with another kind! as long as it’s cut into small pieces, anything goes. other yummy additions like asparagus or carrots would be perfect. also, use any beans that you have on hand. chickpeas and black beans would work just as well!

i just ate not even an hour ago but looking at these pictures is making me really hungry again lol. the dish just looks so warming, cozy, hearty and nutritious.

in a way, it tastes like chili but you know, not as much liquid and such. if you want to turn it into a chili, that would be totally do able! just add more vegetable stock, tomato sauce and cook the mixture longer!

have a wonderful rest of your thursday and i hope you all get some relaxation this weekend! it’s Alex’s birthday weekend, so i need to think of something fun like yesterday lol.

One Pan Veggies and Beans

Recipe by MaryCourse: Dinner, LunchDifficulty: Easy

Servings

4

servings

Cooking time

16

minutes

Ingredients

• 2 tbsp avocado oil

• 1/2 cup chopped onions

• 2 cups cubed sweet potato

• 1.5 cups zucchini cut into quarters

• 1 cup cherry tomatoes

• 1 cup sliced cremini mushrooms

• 1 cup vegetable broth

• 2 tbsp tomato paste

• 1/2 tbsp chili powder

• 1/2 tbsp garlic powder

• 1/4 tsp cumin

• 1/4 tsp sea salt
  

• 1 can rinsed and drained pinto beans (15 oz)

• 1 cup crumbled tofu

Directions

• sauté the veggies in oil on medium high heat for 10 minutes and stir often.
• then, add the veggie broth, tomato paste, spices, beans and tofu.
• mix well and cook another 6-7 minutes until the liquid is almost fully absorbed.
• serve with bread and enjoy!