Directions
Take advantage of the beautiful end of summer local produce and make yourself this easy one-skillet vegan dinner bowl.
Zucchini, green beans, onions, and potatoes are seasonal and plentiful right now at our outdoor local farmer's market where farmer's from all over the region come together to sell their produce. If you are looking for ways to eat more meatless meals, this was very satisfying over basmati rice.
I made this lovely dinner last night using the vegetables that I purchased from one of the organic farmers. The combination of tender zucchini, crispy green beans, and freshly dug potatoes and onions made a simple, healthy, and delicious meal.
The only other ingredient that I added to the skillet was some cooked chickpeas and we ate the vegetables over some fragrant basmati rice. It made 4 dinner bowls that were filling, delicious, vegan, and gluten-free.
Our farmer/s market has a line for each vendor and only two customers pick out their produce at a time (masked of course). In addition, you put your money in a box and retrieve your change (while they supervise)
I have been doing much more cooking since we are only eating in.
There are not many places we are going, so I don't mind spending a little time in the kitchen. Truthfully, everything that I make is fairly simple and easy, yet very tasty.
I know my husband really misses out, but I don't. Being gluten-free and vegan, my choices are always limited in a restaurant, and I always risk the chance of cross-contamination and feeling sick.
We have socialized with another couple or two on our very large deck more than 6ft apart. They have ordered or brought their dinner and I have cooked ours. Others friends have stopped by to visit distanced on the deck too. That has been the extent of our getting together with friends. My older son and his family also join us on the deck every Friday night for dinner at separate tables.
This garden vegetable bowl was easy and delicious.
Blog Author: Judee Algazi
Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Serves: 4
Ingredients:
olive oil
2 cups of diced onions
3 cloves of garlic, chopped
2 cups of sliced potatoes ( I did not peel)
2 cups of green beans, washed and ends snapped
2 cups of sliced zucchini
2 cups of cooked chickpeas (from a can or cook your own in IP)
1 teaspoon of garlic powder
1/2 cup of vegetable broth
Himalayan salt
Directions:
I spray the bottom of a large deep skillet with olive oil or avocado oil spray. I add onions and saute for about 4 minutes. Add the garlic, potatoes, green beans and zucchini and chickpeas. Toss and saute an additional 5 minutes. Season with garlic powder and a little Himalayan salt to taste. Add vegetable broth and cook covered for 8-10 minutes until potatoes are soft.
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