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Rainbow Veggie Stir Fry

True to its name, this recipe is packed with colourful 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!
May 24, 2021 | Joy McCarthy

Omg, this was delicious and easy peasy! I smiled from ear to ear when both my daughter and hubby gobbled this up and then asked for seconds. Especially Vienna - getting her to eat all these veggies is a huge win because she's not usually a fan of cooked veggies aside from sweet potato, cauliflower and broccoli. 

True to its name, this recipe is packed with colourful veggies from purple cabbage, to sweet red pepper and a hit of green plus a good crunch from sugar snap peas. This means it has plenty of phytonutrients to support your gut health (more specifically, your gut microbiome ) and nourish your whole body. 

You can whip up this easy and colourful stir fry and have dinner on the table in under 20 minutes! 

The ingredients for the sauce are staples I always have in my kitchen such as tamari, sesame oil, maple syrup, garlic, ginger and some sort of nut or seed butter. If you're not stocked up on these then I highly recommend you do just that then you can make my Veggie Stir Fry with Tempeh from The Joyous Cookbook, this Maple Tempeh or Rachel's Pad Thai with Spiralized Sweet Potato - all are delicious!!

This quick and easy meal checks all the boxes!

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This recipe is...

  • Plant-based and packed with veggies
  • Kid-approved (my daughter goes nuts for noodle-based dishes like this)
  • Great source of good fat and protein 
  • Gluten-free if you use brown rice, buckwheat or sweet potato noodles 
  • The leftovers taste amazing!

All the veggies cook very quickly and the only ingredient that requires any waiting time is cooking the noodles but once those are done, just add to them to the veggies, then mix in the sauce and VOILA, dinner on the table!

I always add the snap peas last so they don't overcook and stay nice and crunchy. In fact, this whole stir fry doesn't require much cooking which keeps most of the vitamin C intact! Vitamin C is essential for a healthy immune system. 

Here's my recipe for this wonderfully delicious and nourishing Rainbow Veggie Stir Fry.

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Sauce
  • 1/3 cup gluten-free tamari
  • 1/4 cup maple syrup* 
  • 1/4 cup toasted sesame oil
  • 3 tbsp almond or sunflower butter
  • 1 garlic clove, finely chopped
  • 2 tsp grated ginger-root 
Stir Fry
  • 1 package (227 g / 8 oz) rice or buckwheat noodles 
  • 2 tbsp Coconut Oil
  • Half of a large purple cabbage, thinly chopped
  • 2 medium red sweet peppers, chopped
  • 8 oz of sugar snap peas
  • 1 can (15 oz) navy or garbanzo beans
  • 4 tbsp sesame seeds
  • Handful of fresh mint
Instructions
  1. In a small bowl, whisk together tamari, maple syrup (or stevia + water if using instead of syrup) and sesame oil. Once combined, add almond butter, garlic and ginger. Stir to combine and set aside. 
  2. Bring a large pot of water to a boil and cook noodles to package instructions.
  3. In a large frypan, melt coconut oil on medium heat. Add cabbage and red pepper, sauté for a few minutes. Once noodles are done, add them to the stir fry veggies.
  4. Finally, add snap peas, beans and sauce. Mix to fully combine and cook just until snap peas are warm. You don’t want to overcook them because they taste best with a bit of crunch!
  5. Garnish with fresh mint and sesame seeds. EnJOY!

Notes

Serves 4
*Option: 10 drops of stevia and 1/4 cup water instead of maple syrup

I hope you enjoy this recipe and it lands on your next dinner plate!

Happy Spring!

Joy xo

6 Comments
Christina Pastor   •   May 28, 2021

Looks delicious. Thank you Joy☀️💗

Reply
Joy McCarthy   •   May 28, 2021

Militza Embry   •   May 30, 2021

Made this last week. Was looking for something easy, quick, and healthy to cook and happened to have all the ingredients on hand. Very easy to make and was so filling and yummy! Thanks Joy for sharing this recipe.

Reply
Joy McCarthy   •   May 31, 2021

Sharon   •   June 6, 2021

To speed things up even more I used frozen stir fry veggies. What a great recipe, very tasty thanks Joy!

Reply
Joy McCarthy   •   June 6, 2021

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