Paleo Quick and Easy Vegetable Stir-Fry
Discover the vibrant flavors of this Paleo Quick and Easy Vegetable Stir-Fry, a nutrient-packed dish that's ready in just 30 minutes! Perfect for busy weeknights, this recipe features a medley of colorful vegetables like broccoli, bell peppers, carrots, zucchini, and sugar snap peas, stir-fried in coconut oil for a rich and wholesome base. Flavored with aromatic garlic, ginger, and a drizzle of coconut aminos and lime juice, this stir-fry is both gluten-free and soy-free, making it ideal for paleo and clean-eating diets. Finished with a sprinkle of sesame seeds and green onions, it’s a versatile meal that pairs perfectly with cauliflower rice or can be enjoyed on its own for a light yet satisfying dinner. Healthy, fast, and full of robust flavor—this stir-fry is a recipe you’ll return to time and time again!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 large garlic cloves
- 1 inch piece ginger
- 2 cups broccoli florets
- 2 medium, assorted colors bell peppers
- 2 medium carrots
- 1 medium zucchini
- 1 cup sugar snap peas
- 0.25 cup coconut aminos
- 1 tablespoon fresh lime juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Peel and finely chop the garlic cloves. Peel and grate the ginger. Set both aside.
Cut the broccoli into small florets, discard tough stems. Slice the bell peppers and carrots into thin strips. Cut the zucchini into half-moons. Trim ends of the sugar snap peas.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the garlic and ginger to the skillet, stirring frequently, and cook for about 30 seconds until fragrant.
Add the broccoli, bell peppers, and carrots. Stir-fry these veggies for about 5 minutes or until they start to soften.
Next, add the zucchini and sugar snap peas. Continue to stir-fry for an additional 3-4 minutes, until all vegetables are tender-crisp.
Drizzle the coconut aminos and fresh lime juice over the vegetables. Stir well to combine.
Season the stir-fry with sea salt and black pepper. Taste and adjust seasonings if necessary.
Slice the green onions and sprinkle them over the stir-fry along with sesame seeds.
Serve the vegetable stir-fry hot, garnished with additional sesame seeds if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 50.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1630 mg | 35% | |
*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.
