Whole30 Sausage and Vegetable Stir-Fry

Bursting with bold flavors and vibrant colors, this Whole30 Sausage and Vegetable Stir-Fry is the perfect one-pan dish for a quick, healthy dinner or meal prep option. Featuring juicy, Whole30-compliant Italian sausage seared to perfection alongside a medley of crisp-tender vegetables—like bell peppers, zucchini, carrots, and broccoli—this recipe is seasoned with garlic, fresh ginger, and just a hint of red pepper flakes for a subtle kick. Coconut aminos provide a delicious, soy-free umami boost, while a squeeze of fresh lime and a sprinkle of cilantro elevate the dish with bright, zesty notes. Ready in just 35 minutes, this stir-fry is gluten-free, dairy-free, and packed with satisfying protein and nutrients, making it a go-to for those following Whole30 or a clean eating lifestyle. Serve it hot and enjoy a wholesome, flavorful meal that everyone will love!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Whole30-compliant Italian sausage
• 2 tablespoons coconut oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium zucchini
• 2 medium carrot
• 2 cups broccoli florets
• 1 medium yellow onion
• 3 cloves garlic
• 3 tablespoons coconut aminos
• 1 tablespoon fresh ginger
• 0.5 teaspoon red pepper flakes
• 0.25 cup fresh cilantro
• 1 large lime
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Slice the Whole30-compliant Italian sausage into 1/2-inch pieces.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 3

Add the sausage slices to the skillet and cook until browned and cooked through, about 7-8 minutes. Remove the sausage from the skillet and set aside.

Step 4

While the sausage is cooking, slice the red and green bell peppers into thin strips, cut the zucchini into half-moons, slice the carrots into thin rounds, and chop the broccoli florets into bite-sized pieces.

Step 5

Dice the yellow onion and mince the garlic cloves.

Step 6

Grate the fresh ginger using a microplane or a fine grater.

Step 7

In the same skillet, add the remaining tablespoon of coconut oil and heat over medium-high heat.

Step 8

Add the diced onion and minced garlic; sauté for 2 minutes until fragrant.

Step 9

Add the sliced bell peppers, zucchini, carrots, and broccoli florets. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.

Step 10

Add the cooked sausage back into the skillet with the vegetables.

Step 11

Pour in the coconut aminos, add the grated ginger, and sprinkle with red pepper flakes. Stir well to combine all the ingredients.

Step 12

Season with sea salt and black pepper, adjusting to taste.

Step 13

Cook for another 2-3 minutes, allowing all flavors to meld together.

Step 14

Remove from heat and garnish with freshly chopped cilantro.

Step 15

Serve hot with lime wedges for squeezing over the top for added zest.

Nutrition Facts

Serving size	(1523.0g)

Amount per serving	% Daily Value*
Calories	1683.1

Total Fat 115.2g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 266.8mg	0%
Sodium 6647.2mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 20.1g	0%
Total Sugars 43.8g
Protein 78.9g	0%

Vitamin D 0IU	0%
Calcium 358.0mg	0%
Iron 10.3mg	0%
Potassium 2693.5mg	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: 61.0%

Protein: 18.6%

Carbs: 20.4%