This colorful vegan creole spiced skillet meal is a dream. Full of zesty flavors, plant protein and fiber, it will keep you satiated for hours. I love the bright flavors from the bell peppers and hearty cauliflower. Pinto beans have the perfect texture to pair with pearl cous cous. Adding the cherry tomatoes in last preserves the fresh flavors and only slightly warms the tomatoes. Throwing in some punchy cilantro and green onions is the icing on the cake.
These one skillet meals are my favorite way to have a quick and easy dinner. Combining seemingly random ingredients can result in culinary gold. This Creole spiced skillet meal is the perfect example. I stumbled across this combo for breakfast one morning and the combo is unforgettable. It cooked up in a flash in my favorite everyday non-toxic ceramic skillet by Caraway home. A non-stick pan is necessary for a meal like this one. It works so well to sear the flavor into the veggies with little oil and without sticking to the pan.
Cooking this creole spiced skillet meal is as easy as it gets. Chop the aromatics and vegetables, rinse your canned beans and you are already on your way to a delicious meal. If creole spice is not in your spice drawer, sub in a few pinches of Italian seasoning and paprika instead. To order my favorite creole spice click here. If cauliflower is not your thing, substitute broccoli. To shave off some prep time use ½ teaspoon garlic powder and onion powder instead of fresh! This is sure to be one of your new favorite recipes. In less than 30 minutes you can eat this hearty one skillet meal.
Creole Spiced Skillet Meal
- wok or large skillet
- 2 cloves garlic minced
- 1 tbsp coconut oil
- ½ red onion diced
- 1 can pinto beans drained and rinsed
- ¼ cup pearl cous cous dry
- ¾ cup water
- 2 cups cauliflower cut in florets
- 1 red or orange bell pepper seeded and diced
- 6 cherry tomatoes halved
- ¼ cup cilantro chopped
- 1 tbsp creole seasoning
- ½ tsp salt
- ½ tsp smoked paprika
- 1 stalk green onion chopped
- Heat pan with oil over medium and add the onions and garlic, cook for 3-4 minutes stirring occasionally until fragrant
- Add the cauliflower, bell peppers, salt and smoked paprika and cook for 6-8 minutes until cauliflower gets some color and bell peppers are getting soft
- Add pinto beans, cous cous, water, and creole seasoning and cover, bring to a boil and lower heat. SImmer for 10 minutes until cous cous has absorbed the water.
- Last, toss in the cherry tomatoes, cilantro and green onion.
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