Go Back
–+ servings
Print Recipe
5 from 1 vote

Paleo Spicy Green Bean & Mushroom Skillet

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 8 servings
Author: Amy Rains

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!