Spicy Vegan Black Bean & Vegetable Stir-Fry
A vibrant and spicy black bean and vegetable stir-fry with a mix of colorful veggies, perfect for a light yet satisfying vegan meal.
15 min
Prep
20 min
Cook
4
Serves
360
Calories
Macros · per serving
15g protein
58g carbs
8g fat
Ingredients
For 4 servings
- 2 cups black beans
- 1 red bell pepper
- 1 green bell pepper
- 2 carrot
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon ginger
- 2 green onions
- 1 lime
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and drain the black beans. Set aside.
- 2
Thinly slice the red and green bell peppers, and peel and cut the carrots into thin matchsticks. Chop the broccoli into small florets.
- 3
Mince the garlic and finely grate the ginger. Slice the green onions and quarter the lime.
- 4
In a large skillet, heat olive oil over medium-high heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
- 5
Add the sliced bell peppers, carrots, and broccoli florets to the skillet. Stir-fry the vegetables for 5-7 minutes until they start to soften but are still crisp.
- 6
Add the black beans to the vegetables in the skillet. Stir to combine.
- 7
Pour in the soy sauce and sriracha sauce. Stir ingredients until everything is well-coated. Cook for another 3-5 minutes to heat through.
- 8
Season with salt and black pepper to taste.
- 9
Squeeze lime juice over the stir-fry and top with sliced green onions before serving.
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