Whole30 Stir-Fried Vegetables with Rice
Elevate your healthy eating game with this vibrant and nutrient-packed Whole30 Stir-Fried Vegetables with Rice recipe! Featuring crisp-tender vegetables like broccoli, zucchini, carrots, and bell peppers, this dish brings bursts of fresh flavor and unbeatable texture to your table. Using fluffy cauliflower rice as a grain-free alternative and seasoned with savory coconut aminos, garlic, and ginger, this meal is both Whole30-compliant and gluten-free. Cooked in avocado oil for a rich, wholesome touch, each bite is loaded with satisfying goodness. Perfect for busy weeknights, this quick recipe is ready in under 40 minutes and can be garnished with green onions, sesame oil, and sesame seeds for an extra dose of flavor and crunch. Whether you're embracing Whole30 or simply craving a lighter stir-fry, this veggie-packed dish is the ultimate clean eating delight!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 3 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Zucchini, sliced
- 2 cups Broccoli florets
- 2 medium Carrots, julienned or thinly sliced
- 1 large Red bell pepper, sliced
- 1 cup Mushrooms, sliced
- 2 Green onions, sliced
- 1 teaspoon Sesame oil (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 5-6 minutes, stirring often, until the vegetables start to soften.
Add the zucchini and mushrooms, and continue stir-frying for another 4-5 minutes until all vegetables are cooked but still crisp-tender.
Stir in the coconut aminos, salt, and black pepper. Toss well to coat the vegetables evenly.
In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium heat.
Add the cauliflower rice and sauté for 5-6 minutes until tender and lightly golden. Season with a pinch of salt if desired.
Divide the cauliflower rice onto plates or bowls and top with the stir-fried vegetables.
Garnish with sliced green onions, sesame oil, and sesame seeds, if using.
Serve immediately and enjoy a Whole30-compliant, veggie-packed meal.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 40.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 339 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2696 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.
