Whole30 Stir-Fried Mixed Vegetables
Elevate your clean-eating journey with this vibrant and nutrient-packed Whole30 Stir-Fried Mixed Vegetables recipe! Brimming with colorful favorites like crisp broccoli florets, sweet bell peppers, tender zucchini, and crunchy snap peas, this quick and healthy dish is perfectly seasoned with garlic, fresh ginger, coconut aminos, and toasted sesame oil for an irresistible burst of flavor. Ready in just 25 minutes, this recipe is ideal for busy weeknights, delivering wholesome satisfaction without compromising on taste. Serve it solo or pair it with your preferred Whole30-compliant protein for a complete, balanced meal that delights the palate while staying true to your goals. Perfect for fans of paleo, gluten-free, and dairy-free cooking, this veggie stir-fry delivers versatile and guilt-free deliciousness!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 cup snap peas
- 1 bunch green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Wash and prepare all vegetables as directed: cut broccoli into small florets, thinly slice carrots, bell peppers, and zucchini, and trim snap peas if needed.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant, making sure not to burn them.
Add the broccoli, carrots, and snap peas to the skillet. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Add the bell peppers and zucchini. Stir-fry for another 3-4 minutes until all vegetables are tender-crisp.
Drizzle the coconut aminos and sesame oil over the vegetables. Stir everything together to evenly coat the vegetables in the sauce.
Season with salt and black pepper to taste. Mix in the chopped green onions and stir for another 1 minute.
Remove from heat and transfer the stir-fried vegetables to a serving dish.
Serve immediately as a standalone dish or alongside your favorite Whole30-compliant protein.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 47.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2291 mg | 49% | |
*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.
