The Ultimate Rainbow Veggie Skillet

If you follow me in on Instagram, you have probably seen that I am pro hashtag eat the rainbow. The more variety of color we get from fruits and vegetables, the more antioxidants, phytochemicals, vitamins, and minerals we are getting into our bodies. The more of these, the better. 

Give me all the vegetables!

Give me all the vegetables!

This recipe is a great way to get in tons of colorful vegetables into your diet. You don't need to use the same ones I used in mine, either; if you have some veggies in your crisper that are on the verge of losing their crisp, this is a great solution to prevent them from going into the trash (I know we've all been there!). 

I went an Asian direction with this dish, using sesame oil to cook the vegetables, and making a spicy, tangy almond butter & sriracha  sauce to throw on top. Super easy and so delicious. For added protein, you can put an egg on top, mix some beans in, or even eat this as a side with fish or chicken. 

The Ultimate Rainbow Veggie Skillet with Tangy Almond Butter & Sriracha Sauce

Serves 4
Prep Time: 15-20 minutes 
Cook Time: 45 minutes

For the skillet

  • 1 tablespoon sesame oil
  • 1 yellow onion, diced
  • 1 medium white or sweet potato, cut into 1/2 inch cubes (or smaller, if you got mad knife skillz)
  • 1 large carrot, or 2 medium carrots, diced into 1/2 inch cubes
  • 1 bell pepper, diced (I used red, but any color would do)
  • 1 large broccoli floret, chopped into small pieces
  • 1 head of purple cabbage, cut into ribbons
  • 1/2 tsp sea salt 
  • 1/2 of a lemon, juiced
  • 1 cup of cilantro, chopped; save a few some leaves for garnish 

For the sauce

  • 4-5 tablespoons of almond butter (or natural peanut butter, cashew butter etc.)
  • 2 tablespoons sriracaha
  • 2 tablespoons tamari
  • 1 tablespoon apple cider vinegar
  • 1/2 of a lemon, juiced
  • 2 cloves of garlic, minced
  • 1/4 cup of water, more for thinning


  1. Heat a large pan or cast iron skillet over medium heat, and add sesame oil. 
  2. Add onions and cook 3-4 minutes until translucent.
  3. Add potatoes and sea salt and sauté for 10-15 minutes until the potatoes soften. You can cover it in between stirring, and the onions and potatoes will begin to "sweat", releasing a little bit of water. If the potatoes start to stick, add additional water as needed. You may need to cook a little longer, depending on how small the potatoes are chopped
  4. Add the carrots, peppers, and broccoli and continue to sauté until they reach your desired consistency.
  5. Throw in the cabbage and lemon juice and stir until everything is mixed evenly. Stir in the cilantro last and remove from heat.
  6. At some point while the veggies are cooking you can make your sauce. Whisk or mix together the almond butter, sriracha, tamari, garlic, apple cider vinegar, and lemon juice until evenly combined. Add water to thin. If you like a more liquid type dressing, add more. Taste and adjust ingredients as needed.
  7. Portion your vegetable mixture into bowls or onto a plate, and drizzle sauce on top. Alternatively you can mix the sauce up with the vegetables in the pan. Serve with your choice of protein and top with some cilantro for garnish and enjoy!

What is your favorite way of incorporating a variety of vegetables into your diet?