Whole30 Potato Stir-Fry
This Whole30 Potato Stir-Fry is a vibrant and nutritious one-pan dish that’s perfect for a quick and satisfying meal. Packed with bite-sized golden red potatoes, colorful veggies like red bell pepper, zucchini, and onion, and infused with bold flavors from fresh garlic, ginger, and coconut aminos, this recipe delivers a delightful balance of crispy textures and savory tastes. With just 15 minutes of prep and 25 minutes of cooking, it’s an ideal choice for busy weeknights or meal prep. Finished with a sprinkle of fresh cilantro and green onions, this gluten-free and dairy-free stir-fry pairs wonderfully with your favorite Whole30-compliant protein, making it a wholesome centerpiece for a healthy lifestyle. Keywords: Whole30 Potato Stir-Fry, healthy one-pan meals, gluten-free potato recipes, easy stir-fry vegetables, coconut aminos recipes.
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Recipe Information
Ingredients
- 4 cups small red potatoes
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow onion
- 1 medium zucchini
- 4 garlic cloves
- 1 inch fresh ginger
- 1 quarter cup coconut aminos
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 green onions
- 2 tablespoons fresh cilantro
Instructions
Begin by washing the small red potatoes thoroughly. Cut them into bite-sized cubes and set aside.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, add the potatoes to the skillet. Allow them to cook undisturbed for about 5-7 minutes or until the bottoms are golden brown.
Stir the potatoes and season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Cook the potatoes for another 5 minutes until they are crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside.
While the potatoes cook, slice the red bell pepper and onion into thin strips. Cut the zucchini into half-moons. Mince the garlic cloves and grate the fresh ginger.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper. Sauté for 3 minutes or until they start becoming soft.
Add the zucchini to the skillet and cook everything for an additional 2 minutes.
Add the minced garlic and grated ginger to the vegetables and stir for about 30 seconds, just until fragrant.
Return the cooked potatoes to the skillet. Pour in the coconut aminos over the vegetables and sprinkle with red pepper flakes. Toss everything well to combine and ensure the sauce covers all veggies.
Cook for 2 more minutes to allow the flavors to meld together.
Season with the remaining 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper according to your taste.
Remove from heat and garnish with chopped green onions and fresh cilantro before serving.
Serve hot and enjoy your Whole30 Potato Stir-Fry alongside your favorite compliant protein.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8566 mg | 372% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 85.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5524 mg | 118% | |
*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.
