Butter Bean Vegetable Stir-Fry
A quick and high-protein vegan stir-fry with butter beans and colorful vegetables, perfect for a light yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
52g carbs
9g fat
Ingredients
For 4 servings
- 3 cups butter beans
- 1 red bell pepper
- 1 green bell pepper
- 2 carrot
- 2 cups broccoli
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon ginger
- 2 green onion
Instructions
- 1
Drain and rinse the butter beans.
- 2
Chop the red and green bell peppers, carrot, and broccoli into bite-sized pieces.
- 3
Mince the garlic and ginger.
- 4
Heat the olive oil in a large skillet over medium-high heat.
- 5
Add the garlic and ginger, stirring for about 30 seconds until fragrant.
- 6
Add the bell peppers, carrot, and broccoli to the skillet. Stir-fry for 5-6 minutes until the vegetables are slightly tender.
- 7
Add the butter beans and soy sauce, stirring to combine with the vegetables. Cook for another 3-4 minutes until heated through.
- 8
Slice the green onions and sprinkle them over the stir-fry before serving.
Cook it this week.
NeatEat plans Butter Bean Vegetable Stir-Fry — and the rest of your week — around your budget, groceries included.