Whole30 Stir-Fried Vegetables with Rice

Elevate your weeknight dinners with this vibrant and nutritious Whole30 Stir-Fried Vegetables with Rice. Packed with crisp-tender broccoli, zucchini, carrots, and bell peppers, this dish is a colorful medley of fresh flavors enhanced by aromatic garlic and ginger. Instead of traditional rice, it features low-carb cauliflower rice sautéed to perfection, making it a wholesome and grain-free option. Tossed in coconut aminos for a hint of natural sweetness and finished with optional sesame oil and seeds, this stir-fry is bursting with umami goodness. Ready in just 35 minutes, this quick and easy recipe is perfect for meal prep or a light family dinner. It's a satisfying, Whole30-compliant meal that seamlessly combines clean eating with bold flavor.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 3 tablespoons Coconut aminos
• 2 tablespoons Avocado oil
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 medium Zucchini, sliced
• 2 cups Broccoli florets
• 2 medium Carrots, julienned or thinly sliced
• 1 large Red bell pepper, sliced
• 1 cup Mushrooms, sliced
• 2 Green onions, sliced
• 1 teaspoon Sesame oil (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

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

Step 2

Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

Step 3

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 5-6 minutes, stirring often, until the vegetables start to soften.

Step 4

Add the zucchini and mushrooms, and continue stir-frying for another 4-5 minutes until all vegetables are cooked but still crisp-tender.

Step 5

Stir in the coconut aminos, salt, and black pepper. Toss well to coat the vegetables evenly.

Step 6

In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium heat.

Step 7

Add the cauliflower rice and sauté for 5-6 minutes until tender and lightly golden. Season with a pinch of salt if desired.

Step 8

Divide the cauliflower rice onto plates or bowls and top with the stir-fried vegetables.

Step 9

Garnish with sliced green onions, sesame oil, and sesame seeds, if using.

Step 10

Serve immediately and enjoy a Whole30-compliant, veggie-packed meal.

Nutrition Facts

Serving size	(1342.6g)

Amount per serving	% Daily Value*
Calories	696.7

Total Fat 35.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2312.8mg	0%
Total Carbohydrate 81.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 40.9g
Protein 27.7g	0%

Vitamin D 14IU	0%
Calcium 339.3mg	0%
Iron 7.1mg	0%
Potassium 2696.5mg	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: 42.3%

Protein: 14.7%

Carbs: 43.0%