Spicy Veggies

Transform your weeknight dinner with "Spicy Veggies," a vibrant medley of perfectly cooked vegetables infused with bold, warming spices. Featuring a rainbow of broccoli florets, crisp carrots, sweet red bell peppers, and tender zucchini, this dish is sautéed to perfection in a fragrant blend of garlic, red chili flakes, smoked paprika, cumin, turmeric, and a splash of zesty lemon juice. Ready in just 30 minutes, this healthy and flavorful recipe is perfect as a stand-alone vegan entrée or a spicy side dish to complement your favorite mains. Garnished with fresh cilantro, it’s a feast for both the eyes and the taste buds. Whether you're looking for quick meal inspiration or a way to spice up your vegetable game, this skillet sensation is the perfect addition to your recipe repertoire!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, sliced into thin rounds
• 1 Red bell pepper, chopped
• 1 Zucchini, sliced into half-moons
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 teaspoon Red chili flakes
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Wash and prepare all vegetables as specified, chopping broccoli into florets, slicing carrots, and chopping the red bell pepper and zucchini.

Step 2

Heat olive oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant.

Step 4

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3 minutes.

Step 5

Stir in the zucchini and continue cooking for another 5 minutes until the vegetables are tender but still slightly crisp.

Step 6

Sprinkle the red chili flakes, smoked paprika, ground cumin, turmeric powder, salt, and black pepper evenly over the vegetables. Stir thoroughly to coat all the vegetables in the spices.

Step 7

Cook for an additional 2–3 minutes, stirring occasionally, to allow the spices to blend and caramelize slightly.

Step 8

Drizzle the lemon juice over the cooked vegetables and toss to mix.

Step 9

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(759.3g)

Amount per serving	% Daily Value*
Calories	502.1

Total Fat 30.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2600.0mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 23.1g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 251.5mg	0%
Iron 6.7mg	0%
Potassium 1608.6mg	0%

*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.

Source of Calories

Fat: 50.6%

Protein: 10.0%

Carbs: 39.5%