When the weather cools and weeknights get busy, I always turn to skillet meals that come together quickly and fill you up. This Loaded Veggie Cheeseburger Skillet has become one of our favorite easy fall weeknight dinners — it’s hearty, colorful, and full of flavor without all the heavy carbs or dairy. And, you know how I love to make some fun, fall seasonal meals!
A few years ago, I fell in love with homemade cheeseburger mac. Maybe it was nostalgia, maybe it was just the comfort of those familiar flavors, but I’ve been hooked ever since. These days, though, we’ve shifted to eating a little lighter, with more veggies and fewer calories. Cutting back on traditional carbs and dairy has required some creativity, especially when you love comfort food.
That’s where this skillet shines. It’s filled with veggies, protein-packed garbanzo beans instead of noodles, and a touch of that cheesy flavor (thanks to nutritional yeast) that keeps everything creamy and satisfying. It’s gluten-free, dairy-free, and completely delicious – the kind of loaded veggie dinner that makes you forget it’s healthy. (And, dying for seconds!)
And yes… even my husband approved (and he doesn’t love beans!) – and had seconds!
Loaded Veggie Cheeseburger Skillet
Ingredients
- 1-2 Tablespoons olive or avocado oil
- 1 yellow or orange bell pepper diced
- ½ red onion chopped
- 1 cup shredded carrots
- 1 bag fresh or frozen butternut squash
- 1 medium zucchini diced
- 2 Roma tomatoes diced
- 1 lb lean ground beef
- 2 heaping teaspoons minced garlic
- Salt and pepper to taste
- ¼ cup nutritional yeast flakes or shredded cheese if not dairy-free
- 1 can low sodium beef broth
- 2 Tbsp chili sauce
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp steak sauce
- 2 cans garbanzo beans with liquid
- 1 can water
- Mrs. Dash seasoning + garlic powder
- ½ cup beef broth optional, for extra flavor
Instructions
- Preheat the oven to 400°F.
Prepare the garbanzo beans:
- Pour both cans (with liquid) into a saucepan.
- Fill one empty can with water and pour it in.
- Season with Mrs. Dash and garlic powder.
- Bring to a boil, then reduce to a gentle simmer while you prepare the rest of the dish.
- If the liquid cooks down too much, add a little more water as needed.
Roast the butternut squash:
- Spread squash on a foil-lined baking sheet.
- Spray or drizzle with olive oil and toss to coat.
- Roast for about 20 minutes, until tender and slightly caramelized.
Sauté the base vegetables:
- Dice the bell pepper and onion into ¼-inch pieces.
- Heat a large skillet over medium heat with olive or avocado oil.
- Add bell pepper and onion; sauté until softened and edges begin to brown.
- Remove vegetables from the skillet and set aside.
Brown the meat:
- In the same skillet, cook the turkey sausage or lean ground beef until browned.
- Drain any excess fat.
Add the fresh veggies:
- While the meat cooks, dice the zucchini and yellow squash.
- Add them to the skillet once the meat is drained, stirring occasionally to brown the edges.
- Add shredded carrots and diced tomatoes.
- Push the vegetables to the edges of the pan and add minced garlic to the center; let it brown lightly for about 30 seconds.
Layer the flavors:
- Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
- Return the cooked bell pepper and onion to the pan.
- Season with salt, pepper, basil or oregano, and nutritional yeast.
- Stir in chili sauce (or ketchup), Dijon mustard, and Worcestershire sauce. Mix well to coat everything evenly.
Add the beans:
- Drain the garbanzo beans and add them to the skillet.
- Gently stir everything together and bring to a low boil.
- Cook uncovered for about 5 minutes to let the sauce thicken slightly.
Finish with the roasted squash:
- Add the roasted butternut squash to the skillet.
- Gently fold it in, being careful not to mash the pieces.
- Taste and adjust seasonings as needed.
Why You’ll Love It
- A hearty and filling meal made in one pan
- A great weeknight dinner that reheats beautifully for lunch
- Packed with colorful vegetables and protein
- Naturally gluten-free and dairy-free
This Loaded Veggie Cheeseburger Skillet has become a go-to recipe in our home. It satisfies cheeseburger cravings while staying balanced, and it’s one of those meals that shows healthy food can still taste like comfort food.
And, if you aren’t convinced, you can totally sub out gnocchi or whole wheat noodles to bring your regular textures, but it’s really not needed!
You may also find some of these articles helpful for fall cooking:
