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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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
• 0 optional avocado slices, for garnish

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 2

Add diced yellow onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in minced garlic and cook for another minute until fragrant.

Step 4

Add diced red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Stir in the corn kernels and cooked lima beans. Cook for an additional 3-4 minutes to heat through.

Step 6

Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Mix until the vegetables and beans are well coated with the spices.

Step 7

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.

Step 8

Turn off the heat and stir in the chopped parsley and fresh lemon juice.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve warm as a side dish or over rice/quinoa for a complete meal. Garnish with optional avocado slices if desired.

Nutrition Facts

Serving size	996.1 grams (996.1g)

Amount per serving	% Daily Value*
Calories	838

Total Fat 38.80g	50%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 4307mg	187%
Total Carbohydrate 99.80g	36%
Dietary Fiber 31.40g	112%
Total Sugars 30.30g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 243mg	19%
Iron 12mg	69%
Potassium 2886mg	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.

Source of Calories

Fat: 40.5%

Protein: 13.3%

Carbs: 46.3%