Paleo Spicy Green Bean & Mushroom Skillet
Green beans don't always get to be the star of the meal, but they absolutely deserve it here. A bold, spicy sauce and earthy mushrooms transform this simple skillet into a side you'll want to pair with everything from grilled chicken to steak. It's proof that vegetables never have to be boring.
Servings: 8 servings
Ingredients
- 1 lb fresh or frozen green beans ends trimmed
- 2 tbsp avocado oil or olive oil, divided
- 2 cloves minced garlic
- 1 small yellow onion chopped
- 16 oz sliced white mushrooms
- 1 cup vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper*
- 1/2 tsp salt + more to taste
- 1 tbsp arrowroot powder
- 1 tbsp water
- 1 cup coconut cream or full fat canned coconut milk*
- 1 cup chopped walnuts
Instructions
- Begin by heating a large pot of water to a boil. Add green beans, and cook for 3-4 minutes. Green beans should be cooked, but still crispy. Drain and set aside.
- Meanwhile, heat up a large skillet to medium high heat. Add 1 tbsp coconut oil, onion and garlic. Cook until fragrant, about 3 minutes.
- Add another tbsp avocado oil to the skillet, then toss in mushrooms. Cook for another 3-5 minutes until mushrooms are soft and golden brown. Add arrowroot powder to coat the vegetables.
- Pour in vegetable stock, bring to a boil. Reduce heat to a simmer.
- Mix together spices and salt. Add to the vegetable mix.
- Once sauce begins to thicken, mix in coconut cream or milk. Toss in green beans.
- Transfer to a large shallow dish, top with walnuts. Serve immediately
Notes
1/4 Tsp of cayenne is pretty mild. You can add more than 1/4 tsp of cayenne pepper to kick it up a notch in the spicy department!