Paleo Stir-Fried Mixed Vegetables
Bursting with vibrant colors and bold, savory flavors, this Paleo Stir-Fried Mixed Vegetables recipe is a quick and nutritious option that’s perfect for busy weeknights. Packed with a medley of crisp broccoli florets, sweet red bell pepper, earthy mushrooms, and zucchini half-moons, this dish is elevated with the warm zest of garlic and ginger. Coconut aminos provide a gluten-free, soy-free umami kick, while avocado oil ensures a healthy, paleo-approved cooking base. Ready in just 25 minutes, this stir-fry is a versatile side or entrée that pairs beautifully with grilled protein or cauliflower rice. Garnished with sesame seeds and green onions for added flair, it’s a simple yet satisfying meal that transforms humble vegetables into a flavorful masterpiece.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots (sliced thinly on a bias)
- 1 medium Red bell pepper (sliced into strips)
- 1 medium Zucchini (sliced into half-moons)
- 1 cup Mushrooms (sliced)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (sliced thinly, for garnish)
Instructions
Wash and prepare all vegetables: cut the broccoli into bite-sized florets, slice the carrots, bell pepper, zucchini, and mushrooms as directed in the ingredients.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant but not browned.
Add the broccoli, carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes, stirring frequently, until they begin to soften but remain crisp.
Add the zucchini and mushrooms to the skillet and continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.
Pour in the coconut aminos, sea salt, and black pepper. Toss the vegetables to coat evenly and cook for another 1-2 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if needed. If you prefer more saltiness, add a little more coconut aminos.
Remove the skillet from the heat and transfer the stir-fried vegetables to a serving dish.
Garnish with sesame seeds and sliced green onions if desired. Serve immediately.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 38.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2221 mg | 47% | |
*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.
