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Rainbow Veggie Stir Fry
Recipe

14 INGREDIENTS • 7 STEPS • 20MINS

Rainbow Veggie Stir Fry

5.0
1 rating
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!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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!
20MINS
Total Time
$4.21
Cost Per Serving
Ingredients
Servings
4
us / metric
Sauce
Gluten-Free Tamari Soy Sauce
1/3 cup
Gluten-Free Tamari Soy Sauce
Toasted Sesame Oil
4 Tbsp
Toasted Sesame Oil
Almond Butter
3 Tbsp
Almond Butter
or Sunflower Butter
Garlic
1 clove
Garlic, finely chopped
Fresh Ginger
2 tsp
Freshly Grated Fresh Ginger
Stir Fry
Rice Noodles
1 pckg
(8 oz)
Rice Noodles
or Buckwheat Noodles
Coconut Oil
2 Tbsp
Coconut Oil
Red Cabbage
1/2 head
Large Red Cabbage, thinly sliced
Red Bell Pepper
2
Medium Red Bell Peppers, chopped
Sugar Snap Peas
1 1/2 cups
Sugar Snap Peas
Navy Beans
1 can
(15 oz)
Navy Beans
or Garbanzo Beans
Fresh Mint
1 handful
Nutrition Per Serving
VIEW ALL
Calories
763
Fat
35.1 g
Protein
17.0 g
Carbs
100.7 g
Add to plan
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Rainbow Veggie Stir Fry
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Replace Maple Syrup with 10 drops of stevia and 1/4 cup water instead.
Cooking InstructionsHide images
step 1
In a small bowl, whisk together Gluten-Free Tamari Soy Sauce (1/3 cup), Maple Syrup (4 Tbsp), and Toasted Sesame Oil (4 Tbsp).
step 2
Once combined, add Almond Butter (3 Tbsp), Garlic (1 clove), and Fresh Ginger (2 tsp). Stir to combine and set aside.
step 3
Bring a large pot of water to a boil and cook Rice Noodles (1 pckg) according to package instructions.
step 4
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.
step 5
Once noodles are done, add them to the stir fry veggies.
step 6
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.
step 7
Garnish with Fresh Mint (1 handful) and Sesame Seeds (4 Tbsp). Enjoy!
step 7 Garnish with Fresh Mint (1 handful) and Sesame Seeds (4 Tbsp). Enjoy!
Tags
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Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Vegetables
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