Veggie Stir Fry Taco

Veggie Stir Fry Taco

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My veggie stir-fry taco REALLY hit the spot tonight. It was one of those meals I just threw together and the second I tasted it, knew I had to immediately write down what I did for you guys before I forgot a single ingredient. If you’ve never tried sumac, pick some up to taste it in this dish— it’s a bright and tangy spice often used in Mediterranean or Middle Eastern cuisine. Use the veggies you have on hand, this is what I had tonight!

Veggie Stir Fry Taco
Veggie Stir Fry Taco
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  • 1 @sietefood chia cassava flour tortilla
  • 1 tbsp olive oil
  • 1 leek
  • 2 zucchini
  • 1 bunch purple asparagus
  • 1/2 of a sugar pie pumpkin roasted
  • 4 stalks of kale stems removed and chopped
  • 1 tbsp fresh grated ginger
  • 1 tsp sumac
  • 1 lemon juiced
  • 1 lime juiced
  • 1 avocado
  • Salt and pepper to taste


  1. Chop all vegetables into bite size pieces.
  2. Heat olive oil in a pan, sauté leek for around 8 minutes. Add asparagus and cook for 5 minutes. Add zucchini and cook for 3 minutes.
  3. Add in all the spices and the kale and the pumpkin. Stir well. Covered and cook on low for 2 minutes to heat the pumpkin.
  4. Add lemon and lime juice and stir well. Taste and adjust seasonings as necessary.
  5. Heat tortilla, layer in veggies and top with avocado and a dash of cayenne.
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Veggie Stir Fry Taco


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