Whole30 Stir-Fry Vegetables
Elevate your healthy meal planning with this vibrant Whole30 Stir-Fry Vegetables recipe, a quick and flavorful side dish that's packed with nutrient-rich ingredients and bold, clean flavors. Featuring an array of colorful veggies—broccoli, carrots, bell peppers, snap peas, and zucchini—this dish is brought to life with aromatic garlic, fresh ginger, and a savory kick from coconut aminos and rice vinegar. Cooked in coconut oil for a Whole30-compliant base and garnished with optional sesame seeds and toasted sesame oil, this stir-fry delivers perfectly crisp-tender vegetables in just under 25 minutes. Serve it warm as a standalone dish or pair it with a protein like grilled chicken, shrimp, or tofu for a satisfying, wholesome meal. Perfect for busy nights and clean-eating enthusiasts, this recipe is as quick as it is nourishing!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1.5 cups bell peppers (red, yellow, or orange), thinly sliced
- 1 cup snap peas
- 1 cup zucchini, sliced into half moons
- 3 stalks green onions, thinly sliced
- 3 tablespoons coconut aminos
- 1 teaspoon rice vinegar (Whole30-approved)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon toasted sesame oil (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds, or until fragrant, being careful not to burn them.
Increase the heat to medium-high and add the broccoli florets and carrots. Stir-fry for 2-3 minutes, until they start to soften.
Add the bell peppers, snap peas, and zucchini to the skillet. Stir-fry for another 3-4 minutes, stirring frequently, until the vegetables are tender but still crisp.
Stir in the green onions, coconut aminos, rice vinegar, salt, and black pepper. Cook for 1-2 minutes, stirring to coat the vegetables evenly in the sauce.
Remove the skillet from heat and drizzle with toasted sesame oil, if using. Sprinkle the sesame seeds on top for garnish.
Serve warm as a side dish or pair with a protein of choice, such as grilled chicken, shrimp, or tofu (if plant-based).
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 42.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1948 mg | 41% | |
*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.
