Recipe Image

Servings:

Rainbow Veggie Stir Fry

True to its name, this recipe is packed with colorful veggies from purple cabbage to sweet red pepper and a hit of green plus a good crunch from sugar snap peas. The sauce ties it all together!

Total Time

20min

5.0

1 Rating

Author: Joyous Health

Servings:

Ingredients

Sauce

•

1/3 cup

Gluten-Free Tamari Soy Sauce

•

4 Tbsp

Maple Syrup

•

4 Tbsp

Toasted Sesame Oil

•

3 Tbsp

Almond Butter

or Sunflower Butter

•

1 clove

Garlic , finely chopped

•

2 tsp

Freshly Grated Fresh Ginger

Stir Fry

•

1 pckg
(8 oz)

Rice Noodles

or Buckwheat Noodles

•

2 Tbsp

Coconut Oil

•

1/2 head

Large Red Cabbage , thinly sliced

•

Medium Red Bell Peppers , chopped

•

1 1/2 cups

Sugar Snap Peas

•

1 can
(15 oz)

Navy Beans

or Garbanzo Beans

•

4 Tbsp

Sesame Seeds

•

1 handful

Fresh Mint

Cooking Instructions

In a small bowl, whisk together Gluten-Free Tamari Soy Sauce (1/3 cup) , Maple Syrup (4 Tbsp) , and Toasted Sesame Oil (4 Tbsp) .

Once combined, add Almond Butter (3 Tbsp) , Garlic (1 clove) , and Fresh Ginger (2 tsp) . Stir to combine and set aside.

Bring a large pot of water to a boil and cook Rice Noodles (1 pckg) according to package instructions.

In a large frypan, melt Coconut Oil (2 Tbsp) over medium heat. Add Red Cabbage (1/2 head) and Red Bell Peppers (2) , sauté for a few minutes.

Once noodles are done, add them to the stir fry veggies.

Finally, add the Sugar Snap Peas (1 1/2 cups) , Navy Beans (1 can) , and sauce. Mix to fully combine and cook just until snap peas are warm but not overcooked.

Garnish with Fresh Mint (1 handful) and Sesame Seeds (4 Tbsp) . Enjoy!

Author's Notes

Replace Maple Syrup with 10 drops of stevia and 1/4 cup water instead.

Nutrition Per Serving

CALORIES

763

FAT

35.1 g

PROTEIN

17.0 g

CARBS

100.7 g