Edamame and Vegetable Skillet Hash
A quick and easy high-protein vegan skillet hash with edamame and a medley of colorful vegetables, providing a nutritious and satisfying meal in just 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
38g carbs
12g fat
Ingredients
For 4 servings
- 2 cups frozen shelled edamame
- 1 red bell pepper
- 1 yellow onion
- 1 zucchini
- 2 tablespoons olive oil
- 2 clove garlic
- ground black pepper — to taste
- salt — to taste
- 1 lemon
- 0.25 cup fresh parsley
Instructions
- 1
Chop the red bell pepper, yellow onion, and zucchini into small cubes.
- 2
Mince the garlic cloves.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Add the chopped onion and garlic to the skillet, sauté until the onion becomes translucent, about 2 minutes.
- 5
Add the chopped red bell pepper and zucchini to the skillet, stirring occasionally, for about 3 minutes or until they begin to soften.
- 6
Stir in the frozen shelled edamame and cook for another 5 minutes, until the edamame is heated through and the vegetables are tender.
- 7
Season with salt and ground black pepper to taste.
- 8
Squeeze the juice of one lemon over the skillet and mix well.
- 9
Garnish with chopped fresh parsley before serving.
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