Paleo Potato Stir-Fry
Elevate your weeknight dinner routine with this vibrant and healthy Paleo Potato Stir-Fry, a delicious medley of nutrient-packed vegetables and bold flavors. Featuring tender cubes of sweet potatoes, crisp broccoli florets, and colorful red bell pepper and carrots, this stir-fry is infused with the aromatic goodness of fresh garlic and ginger. Coconut aminos lend a savory, umami touch while keeping the dish paleo-friendly, and a sprinkling of green onions and optional sesame seeds adds the perfect finishing touch. Ready in just 35 minutes, this recipe is a quick and easy crowd-pleaser suitable for any clean eating lifestyle. Perfect for meal prep or served fresh and hot, it’s a wholesome, gluten-free, and dairy-free option that’s sure to become a regular on your dinner rotation.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons coconut oil
- 1 cup broccoli florets
- 1 red bell pepper
- 1 carrot
- 2 garlic cloves
- 1 inch ginger (fresh)
- 2 green onions
- 3 tablespoons coconut aminos
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Peel the sweet potatoes and cut them into small, evenly-sized cubes.
Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and thinly slice the carrot.
Mince the garlic cloves and grate the fresh ginger.
Slice the green onions, keeping the white and green parts separate.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the sweet potato cubes to the skillet and sauté for about 8-10 minutes, stirring occasionally, until they begin to soften and develop a slight golden color.
Add in the chopped broccoli, red bell pepper, and carrot. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet, stirring well for about 1 minute until fragrant.
Pour in the coconut aminos, and stir everything to combine. Season with sea salt and black pepper.
Continue to cook, stirring frequently, for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and sprinkle the green parts of the green onions on top.
Garnish with sesame seeds if desired, and serve hot.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 27.5 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1412 mg | 30% | |
*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.
