Recipe

Dinner

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Coconut Oil
Cherry Tomatoes
Orange Bell Peppers
Fresh Pineapple
Fresh Zucchini
Purple Potatoes
Sweet Potatoes
Sea Salt & Black Pepper

Rainbow Stir-Fry Veggies

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 35 min
Servings: 4
  • 1 tbsp. Coconut Oil
  • 1/2 c. Cherry Tomatoes (OR RED BELL PEPPERS)
  • 1 Orange Bell Peppers (OR SWEET POTATO), diced
  • 1 c. Fresh Pineapple (PINEAPPLE (may be frozen) | YELLOW BELL PEPPER), diced
  • 2 Fresh Zucchini, diced
  • 1/2 Purple Potatoes (PURPLE CABBAGE), chopped
  • 2 Sweet Potatoes (PURPLE SWEET POTATOES), diced small
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a wok (or large skillet), turn the heat to medium-high and add the coconut oil.
  • When melted, add the tomatoes through cabbage, and cook until softened, about 5 minutes.
  • Add the sweet potato and continue to cook until cooked through, about 15-20 minutes.
  • Season with salt and pepper.