Hippie Succotash
Bursting with vibrant colors and earthy flavors, Hippie Succotash is a wholesome, plant-based dish that’s as nourishing as it is delicious. This updated take on the classic succotash combines hearty lima beans, sweet corn, and juicy cherry tomatoes with a medley of fresh vegetables like zucchini, red bell pepper, and baby spinach. Infused with warm, smoky spices like cumin and paprika, and finished with a bright splash of lemon juice and fresh parsley, this one-pan recipe is a celebration of seasonal produce. Ready in just 35 minutes, it’s perfect as a healthy side dish or served over rice or quinoa for a satisfying vegan main course. Plus, it’s easily customizable—add creamy avocado slices on top for an extra indulgent touch! Perfect for weeknight meals or meal prepping, this nutrient-packed Hippie Succotash brings earthy charm to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1.5 cups corn kernels
- 1 cup cooked lima beans (or any creamy white bean like butter beans)
- 1 cup, halved cherry tomatoes
- 2 cups, loosely packed baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- optional avocado slices, for garnish
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add diced yellow onion and sauté for 3-4 minutes until soft and translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add diced red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the corn kernels and cooked lima beans. Cook for an additional 3-4 minutes to heat through.
Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Mix until the vegetables and beans are well coated with the spices.
Add the cherry tomatoes and baby spinach. Stir gently and cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly soft.
Turn off the heat and stir in the chopped parsley and fresh lemon juice.
Taste and adjust seasoning if needed.
Serve warm as a side dish or over rice/quinoa for a complete meal. Garnish with optional avocado slices if desired.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 30.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
