Vegan Cilantro-Lime White Bean Zucchini Skewers
These skewers are a serious crowd-pleaser — smoky, bright, and satisfying in a way that makes you forget you're eating something entirely plant-based. The white bean patties are the real star here, seasoned with cumin, turmeric, and smoked paprika before being grilled alongside tender zucchini rounds until everything picks up those gorgeous char marks. A quick chill in the fridge before grilling is the key move that keeps the patties intact on the skewer, so don't skip it. The cilantro-lime drizzle — fresh herbs, lime juice, a hit of red pepper flakes — gets brushed on before the grill and spooned over again at the end, layering that citrusy punch into every bite. Everything here is whole-food and straightforward, so there's no need to hunt down specialty products or stress about hidden animal-derived ingredients. These are equally at home at a backyard cookout or a weeknight dinner, and the lime wedges on the side make the whole platter look effortlessly put-together.
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Learn more →Ingredients
4 servings
For the bean patties
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the skewers
- 2 medium zucchini (about 1 lb total), cut into 1-inch rounds
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the cilantro-lime drizzle
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lime wedges, for serving
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
- 2
Spread the drained white beans on a clean kitchen towel or paper towels and pat thoroughly dry — the drier the beans, the better the patties will hold together.
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