Garcia's Spiced Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, globally-inspired vegetable stir-fry featuring a sweet-smoky spice blend. This global fusion-inspired vegetarian (vegan) ready in about 22 minutes pairs broccoli florets, sliced carrots, medium, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 medium, sliced red bell pepper
• 3 minced garlic cloves
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp low-sodium soy sauce
• 1 tsp lime juice

Instructions

1. Step 1: Bring a medium pot of salted water to a boil, add 2 cups broccoli florets, and cook for 3 minutes until crisp-tender; drain and set aside.
2. Step 2: Heat 2 tbsp avocado oil in a wok over high heat until smoking, then add 1 cup sliced carrots and 1 medium sliced red bell pepper. Stir-fry for 4 minutes until edges char slightly.
3. Step 3: Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin, stirring constantly for 1 minute until fragrant. Toss in drained broccoli, 1 tbsp soy sauce, and 1 tsp lime juice, cooking for 2 more minutes until vegetables are evenly coated and vibrant.