Spicy Veggies
Transform your weeknight dinner with "Spicy Veggies," a vibrant medley of perfectly cooked vegetables infused with bold, warming spices. Featuring a rainbow of broccoli florets, crisp carrots, sweet red bell peppers, and tender zucchini, this dish is sautéed to perfection in a fragrant blend of garlic, red chili flakes, smoked paprika, cumin, turmeric, and a splash of zesty lemon juice. Ready in just 30 minutes, this healthy and flavorful recipe is perfect as a stand-alone vegan entrée or a spicy side dish to complement your favorite mains. Garnished with fresh cilantro, it’s a feast for both the eyes and the taste buds. Whether you're looking for quick meal inspiration or a way to spice up your vegetable game, this skillet sensation is the perfect addition to your recipe repertoire!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, sliced into thin rounds
- 1 Red bell pepper, chopped
- 1 Zucchini, sliced into half-moons
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Red chili flakes
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash and prepare all vegetables as specified, chopping broccoli into florets, slicing carrots, and chopping the red bell pepper and zucchini.
Heat olive oil in a large skillet or wok over medium heat.
Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3 minutes.
Stir in the zucchini and continue cooking for another 5 minutes until the vegetables are tender but still slightly crisp.
Sprinkle the red chili flakes, smoked paprika, ground cumin, turmeric powder, salt, and black pepper evenly over the vegetables. Stir thoroughly to coat all the vegetables in the spices.
Cook for an additional 2–3 minutes, stirring occasionally, to allow the spices to blend and caramelize slightly.
Drizzle the lemon juice over the cooked vegetables and toss to mix.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1609 mg | 34% | |
*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.
