Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sauté of mixed vegetables tossed in a fragrant berbere-infused oil, perfect as a flavorful vegan main or side dish. This ethiopian-inspired vegan ready in about 30 minutes pairs large, sliced into thin rounds carrot, medium, thinly sliced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp berbere spice blend and cook for 1 minute, stirring constantly, until the oil is fragrant and red-tinted.
  2. Step 2: Add 1 medium thinly sliced yellow onion and 2 minced garlic cloves to the spiced oil, sautéing for 3 minutes until softened and aromatic.
  3. Step 3: Add 1 large carrot sliced into thin rounds, 1 medium diced zucchini, and 1 medium green bell pepper cut into 1/2-inch strips. Cook for 8-10 minutes, stirring occasionally until the vegetables are tender-crisp.
  4. Step 4: Season with 3/4 tsp salt and stir well to combine. Cook for an additional 2 minutes allowing the flavors to meld.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Serve warm with injera or your favorite grain.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethiopian-Inspired Spiced Vegetable Tibs with Berbere Oil vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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