This Creole spiced skillet meal is an easy one-pan wonder that promises a delicious Creole dinner in just 30 minutes! Quickly cooked pinto beans and pearl couscous with pan-seared cauliflower, red onions and bell peppers, cherry tomatoes, cilantro, and green onions. Serve with salsa, avocado, and fresh spinach, and watch your non-vegan guests fall for it.
Course Breakfast, dinner, lunch, Main Course, Side Dish
Cuisine American, fusion, vegan
Servings 2
Calories 525kcal
Equipment
wok or large skillet
Ingredients
2clovesgarlicminced
1 tbspcoconut oil
½red oniondiced
1canpinto beansdrained and rinsed
¼cuppearl cous cousdry
¾ cupwater
2cupscauliflowercut in florets
1red or orange bell pepperseeded and diced
6cherry tomatoeshalved
¼cupcilantrochopped
1tbspcreole seasoning
½tspsalt
½ tsp smoked paprika
1stalk green onionchopped
Instructions
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.
Notes
Serve with your favorite salsa, ripe avocado and fresh spinach