Ingredients
2 cups butternut squash, peeled and diced into 1/2 inch cubes
1 lb Brussels sprouts, trimmed and halved
1 large red bell pepper, sliced into strips
2 cups kale, stemmed and roughly chopped
3 tablespoons fresh ginger, minced
4 cloves garlic, minced
2 tablespoons avocado oil
1/4 cup low-sodium tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon red pepper flakes (optional)
Toasted sesame seeds for garnish
Instructions
Step 1: In a small bowl, whisk together the tamari, toasted sesame oil, maple syrup, rice vinegar, and red pepper flakes to create the stir fry sauce.
Step 2: Heat the avocado oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add the diced butternut squash and Brussels sprouts to the pan. Cook for 6-8 minutes, stirring occasionally, until the squash is tender and the sprouts are lightly charred.
Step 4: Add the sliced bell pepper and cook for another 2-3 minutes until the pepper starts to soften.
Step 5: Push the vegetables to the side of the pan and add the minced ginger and garlic. Sauté for 30-45 seconds until highly fragrant, then toss with the rest of the vegetables.
Step 6: Add the chopped kale and pour the sauce over the mixture. Toss continuously for 1-2 minutes until the kale is wilted and everything is well-coated.
Step 7: Remove from heat, garnish with toasted sesame seeds, and serve immediately over your choice of grain.
Notes
Ensure all vegetables are cut to uniform sizes to ensure even cooking in the high-heat environment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Healthy Dinner
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: autumn stir fry, ginger garlic vegetables, healthy fall dinner, vegan stir fry, seasonal produce
