Whole30 Veggie Stir Fry
Get ready to savor a vibrant, nutrient-packed dish with this Whole30 Veggie Stir Fry! Bursting with colorful vegetables like red and yellow bell peppers, zucchini, broccoli, carrots, and red onion, this recipe comes alive with the bold flavors of fresh ginger, garlic, and a savory drizzle of coconut aminos. Perfect for anyone following a Whole30 diet, this quick and easy stir fry is gluten-free, soy-free, and packed with wholesome goodness in every bite. Ready in just 30 minutes, it’s ideal for a busy weeknight dinner or meal prep. Top it off with optional toasted sesame seeds, sesame oil, and green onions for added flavor, and serve over cauliflower rice for a satisfying, low-carb meal. Healthy, delicious, and energizing, this veggie-packed stir fry will keep you coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons coconut aminos
- 1 teaspoon sesame oil (optional for garnish, Whole30-compliant)
- 1 teaspoon toasted sesame seeds (optional for garnish)
- 2 green onions, sliced (for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of coconut oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds, stirring constantly to release their aroma.
Add the sliced red onion and cook for 1-2 minutes until slightly softened.
Add the broccoli florets, carrots, and zucchini. Stir-fry for 3-4 minutes until the vegetables begin to soften but still remain crisp.
Next, add the red and yellow bell peppers. Cook for another 2-3 minutes, stirring frequently.
Drizzle the vegetables with 3 tablespoons of coconut aminos. Toss well to evenly coat all the veggies.
Season with salt and black pepper, adjusting to taste. Stir everything together and cook for another 2-3 minutes until the vegetables are tender-crisp and vibrant, but not overcooked.
Remove the skillet from heat. Optionally, drizzle the stir fry with 1 teaspoon of sesame oil for extra flavor.
Transfer the stir fry to a serving dish and garnish with toasted sesame seeds, green onions, or both if desired.
Serve hot and enjoy! This dish pairs well with a cauliflower rice base to keep it Whole30 compliant.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 33.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1558 mg | 33% | |
*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.
