Easy & Healthy Pinakbet Recipe - Traditional Filipino Recipe

By Rachel Orban

Prep Time: 20 mins

Cook Time: 20 Mins

If you’re looking for a dish that’s both easy to make and packed with healthy, nourishing ingredients, Pinakbet is a Filipino classic you’ll love. This vibrant vegetable stew brings together multiple fresh veggies all simmered in a savory shrimp paste base (bagoong). It’s a simple, one-pan meal that’s healthy, flavorful, and a great way to enjoy a rainbow of vegetables in one comforting dish.

What makes Pinakbet so great

Growing up, Pinakbet was our favorite meal when we knew we needed to start eating healthy. Sometimes we spice it up with pork belly, chicken, or my favorite, shrimp, but honestly, a warm bowl of rice is all you need. What I love most about Pinakbet is its versatility: every family makes it a little differently depending on what’s in season. You can use multiple different types of squash, green beans or long beans, add okra, eggplant, zucchini, and bitter melon (I hate bitter melon, so I choose not to add it). You can really make it your own and switch up the veggies and meat every time you make it.

My favorite way to make Pinakbet

As I said, there are many ways to make Pinakbet. But today, I'm going to show my personal favorite and it is also very easy and healthy. For my protein of choice, I like to use shrimp. Chicken is a close second, but shrimp really adds to bagoong flavor. Shrimp is also very high in protein and low in calories which is great for those who are trying to reach their macro goals.

For veggies, I also include my favorite ingredient in the dish, the squash. I used butternut squash, but acorn squash is the next best option. For this recipe, I incorporated green beans, okra, and zucchini. There are many other options for vegetable, but these are what I chose to use.

How to Cook Pinakbet

Ingredients

• 4 cloves garlic, minced

• 1 medium onion, sliced

• 2 roma tomatoes, chopped

• 4 oz of shrimp (optional for protein, also can substitute in pork belly or chicken)

• 1 small to medium zucchini

• 10 pieces okra, trimmed

• 1 small squash (kalabasa), peeled and cubed (I used butternut squash)

• 1 cup green beans (or long beans), cut into 2-inch pieces

• 2 heaping tbsp shrimp paste (bagoong alamang)

• 1 cup water or broth

• 1 tbsp of fish sauce

• 1 tbsp of soy sauce

• Salt and pepper to taste

  
  

Instructions

1. Heat oil in a large pan. Sauté garlic, onion, and tomatoes until soft and fragrant.

   
   

2. Add shrimp or protein of choice and cook until about half way done.

   
   

3. Stir in the shrimp paste and let it cook for a minute to release its flavor.

   
   

4. Add the vegetables starting with the ones that take the longest to cook: squash and zucchini or other choice of vegetables. Pour in water or broth, cover, and simmer for about 10 minutes.

   
   

5. Add okra and long beans last, and cook until just tender. Be careful not to overcook—Pinakbet is best when the veggies still hold their shape.

   
   

6. Add in soy sauce, fish sauce, and salt and pepper to taste.

   
   

7. Serve hot with steamed rice and enjoy.

Notes

This dish is not only quick but also allows you to use up leftover vegetables in your fridge. It is such a convenient meal that is also quick, easy, and healthy. What more could you ask for!

I love how versatile this dish is. If you are vegetarian, just skip the protein and it is just as good. If you don't have certain veggies, thats totally fine. I swear I use different veggies every time I make pinakbet.

So, the next time you find yourself pressed for time but want to still eat healthy, try pinakbet and it may just become one of staple recipes.

Happy cooking!