Whole30 Stir Fried Veggies
Brighten up your mealtime with this vibrant and nutritious Whole30 Stir Fried Veggies recipe! Packed with crisp broccoli, sweet carrots, colorful red bell pepper, tender zucchini, and snappy peas, this dish is a wholesome symphony of flavors and textures. Infused with the warm aromatics of garlic and fresh ginger and paired with the umami depth of coconut aminos, these stir-fried vegetables are a perfect paleo-friendly, gluten-free, and dairy-free delight. Prepared in under 30 minutes, this quick and easy skillet meal is ideal for busy weeknights and works beautifully as a side dish or a light main course. Garnish with sesame seeds for an extra touch of flavor and crunch. Whether you're embracing the Whole30 journey or just seeking a healthy vegetable stir-fry recipe, this dish will leave you fully satisfied!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1.5 cups Snap peas
- 3 tablespoons Coconut aminos
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Avocado oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and prep all the vegetables. Cut the broccoli into small florets, julienne the carrot, slice the red bell pepper into thin strips, and slice the zucchini into half-moons.
Peel and mince the garlic. Peel and finely grate the ginger.
In a large skillet or wok, heat the avocado oil over medium-high heat.
Once the oil is hot, add the grated ginger and minced garlic. Stir for 30 seconds, until fragrant, being careful not to let it burn.
Add the broccoli florets and sliced carrot to the skillet. Stir fry for 2 minutes to start softening them.
Next, add the bell pepper, zucchini, and snap peas to the skillet. Stir fry for 3-4 minutes, tossing frequently, until the vegetables are tender yet crisp.
Drizzle in the coconut aminos, then sprinkle with salt and black pepper. Stir well to coat the vegetables evenly and cook for an additional 2 minutes.
Remove the skillet from heat and taste. Adjust seasoning with additional salt or coconut aminos, if desired.
Transfer the stir-fried vegetables to a serving dish. Garnish with sesame seeds, if using, and serve immediately.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 40.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 953 mg | 20% | |
*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.
