Broccoli and Butter Bean Skillet
An easy one-pan vegan dinner made with broccoli, zucchini, white onion, creamy butter beans, tahini, garlic, parsley, and fresh lemon juice. A quick and satisfying vegetable-forward meal that's perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 white onion chopped
- 1 zucchini sliced
- Florets from 1 broccoli
- Salt to taste
- 1 can butter beans drained and rinsed
- 2 cloves garlic minced
- 1 handful fresh parsley chopped
- ½ tsp black pepper
- 2 tbsp tahini
- Juice of ½ lemon
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion, sliced zucchini, and broccoli florets.
- Season with salt and sauté for 5–8 minutes, stirring occasionally, until the vegetables are tender.
- Add the drained butter beans, minced garlic, chopped parsley, and black pepper.
- Add the tahini and squeeze in the juice of half a lemon.
- Mix everything together until well combined and heated through.
- Taste and adjust the seasoning if needed.
- Serve warm with extra parsley or lemon if desired.