Paleo Veggie Stir Fry
Discover the ultimate weeknight meal with this Paleo Veggie Stir Fry, a vibrant medley of colorful vegetables infused with bold flavors! This quick and easy recipe is both healthy and delicious, featuring crisp broccoli, tender zucchini, and sweet bell peppers, all sautéed to perfection with aromatic garlic and ginger. Tossed in a savory coconut aminos and sesame oil sauce, this stir fry is completely gluten-free, soy-free, and ideal for anyone following a paleo lifestyle. Ready in just 25 minutes, it’s perfect for busy schedules while still delivering on nutrition and taste. Garnished with green onions and optional sesame seeds for extra flair, this wholesome dish is a crowd-pleaser that’s sure to become a staple. Whether served on its own or alongside your favorite protein, this recipe makes eating clean irresistible!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half moons
- 1 carrot, julienned or thinly sliced
- 1 cup mushrooms, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 tablespoons avocado oil (or olive oil)
- 0.5 teaspoon red pepper flakes (optional)
- 2 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
Prepare all ingredients by washing and chopping the vegetables as specified in the ingredients list. Set them aside.
In a small bowl, mix the coconut aminos, sesame oil, and optional red pepper flakes. This will be your stir fry sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot skillet. Sauté for about 30 seconds until fragrant.
Add the onion slices and cook for 1-2 minutes until they begin to soften.
Add the broccoli florets, carrot slices, and red bell pepper. Stir fry for 3-4 minutes or until the vegetables are slightly tender but still crisp.
Add the zucchini and mushrooms to the skillet. Stir fry for another 2-3 minutes, ensuring all vegetables are evenly cooked.
Pour the stir fry sauce over the vegetables and toss to coat. Let it cook for another minute to allow the flavors to meld together.
Remove the skillet from heat. Taste and adjust seasoning as needed, adding a sprinkle of salt or more coconut aminos if desired.
Garnish with sliced green onions and sesame seeds (if using). Serve immediately.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 28.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1418 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.
