Sofrito Vegetable Stir-Fry with Plantains
Colorful vegetables and ripe plantains stir-fried in a savory sofrito base, finished with fresh cilantro for a vibrant side dish. This Puerto Rican-inspired vegetarian recipe, ready in about 27 minutes, pairs plantains, zucchini, 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 4, 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 medium plantains
- 1 cup, sliced zucchini
- 1/2 cup, sliced bell pepper
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 1/4 cup sofrito
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Slice 2 medium plantains into 1/2-inch rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add plantains and cook 5 minutes per side until golden and tender.
- Step 2: Add 1 cup sliced zucchini, 1/2 cup sliced bell pepper, 1/2 cup diced onion, and 2 minced garlic cloves to skillet. Stir-fry 5 minutes until vegetables are crisp-tender.
- Step 3: Stir in 1/4 cup sofrito, 1/4 tsp salt, and 1 tbsp chopped cilantro. Cook 2 minutes until fragrant and well combined.
- Step 4: Serve hot as a side dish or over rice for a complete meal.
