Whole30 Veggie Stir Fry

Elevate your weeknight dinners with this vibrant and nutrient-packed Whole30 Veggie Stir Fry! Bursting with fresh, colorful vegetables like red and yellow bell peppers, zucchini, broccoli, and carrots, this quick and easy recipe is a wholesome, no-fuss option for busy schedules. Infused with the bold flavors of garlic, ginger, and coconut aminos, each bite delivers a savory, slightly sweet punch that’s entirely Whole30-compliant. Perfectly sautéed in aromatic coconut oil, the veggies remain crisp-tender and beautifully caramelized. Garnish with toasted sesame seeds and green onions for a delightful finish, and pair it with cauliflower rice for an extra dose of healthy goodness. Ideal for meal prep or feeding a hungry crowd, this one-pan wonder is as satisfying as it is wholesome.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of coconut oil.

Step 2

Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds, stirring constantly to release their aroma.

Step 3

Add the sliced red onion and cook for 1-2 minutes until slightly softened.

Step 4

Add the broccoli florets, carrots, and zucchini. Stir-fry for 3-4 minutes until the vegetables begin to soften but still remain crisp.

Step 5

Next, add the red and yellow bell peppers. Cook for another 2-3 minutes, stirring frequently.

Step 6

Drizzle the vegetables with 3 tablespoons of coconut aminos. Toss well to evenly coat all the veggies.

Step 7

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.

Step 8

Remove the skillet from heat. Optionally, drizzle the stir fry with 1 teaspoon of sesame oil for extra flavor.

Step 9

Transfer the stir fry to a serving dish and garnish with toasted sesame seeds, green onions, or both if desired.

Step 10

Serve hot and enjoy! This dish pairs well with a cauliflower rice base to keep it Whole30 compliant.

Nutrition Facts

Serving size	(850.6g)

Amount per serving	% Daily Value*
Calories	588.2

Total Fat 35.0g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2202.2mg	0%
Total Carbohydrate 61.5g	0%
Dietary Fiber 16.9g	0%
Total Sugars 33.1g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 264.9mg	0%
Iron 4.7mg	0%
Potassium 1558.5mg	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: 51.2%

Protein: 8.9%

Carbs: 39.9%