Whole30 Sausage and Vegetable Stir-Fry
Whip up a flavorful and nutritious meal with this Whole30 Sausage and Vegetable Stir-Fry, an easy one-pan recipe that's perfect for busy weeknights or meal prep. Packed with vibrant, tender-crisp veggies like bell peppers, zucchini, carrots, and broccoli, this dish is infused with bold flavors from coconut aminos, fresh ginger, and a hint of red pepper flakes. Made with Whole30-compliant Italian sausage, this protein-rich stir-fry is cooked to golden perfection in coconut oil, delivering a satisfying, hearty meal. Garnished with fresh cilantro and a squeeze of lime for a citrusy kick, this gluten-free, dairy-free, and paleo-friendly recipe is ready in just 35 minutes. Serve it as a standalone meal or pair it with cauliflower rice for a complete, wholesome dinner that the whole family will love!
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Recipe Information
Ingredients
- 1 pound Whole30-compliant Italian sausage
- 2 tablespoons coconut oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 2 medium carrot
- 2 cups broccoli florets
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons coconut aminos
- 1 tablespoon fresh ginger
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh cilantro
- 1 large lime
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Slice the Whole30-compliant Italian sausage into 1/2-inch pieces.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the sausage slices to the skillet and cook until browned and cooked through, about 7-8 minutes. Remove the sausage from the skillet and set aside.
While the sausage is cooking, slice the red and green bell peppers into thin strips, cut the zucchini into half-moons, slice the carrots into thin rounds, and chop the broccoli florets into bite-sized pieces.
Dice the yellow onion and mince the garlic cloves.
Grate the fresh ginger using a microplane or a fine grater.
In the same skillet, add the remaining tablespoon of coconut oil and heat over medium-high heat.
Add the diced onion and minced garlic; sauté for 2 minutes until fragrant.
Add the sliced bell peppers, zucchini, carrots, and broccoli florets. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
Add the cooked sausage back into the skillet with the vegetables.
Pour in the coconut aminos, add the grated ginger, and sprinkle with red pepper flakes. Stir well to combine all the ingredients.
Season with sea salt and black pepper, adjusting to taste.
Cook for another 2-3 minutes, allowing all flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges for squeezing over the top for added zest.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 6647 mg | 289% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 43.8 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2694 mg | 57% | |
*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.
