Easy Sheet Pan Stir Fry

Stir fry is one of my family’s favorites! It’s flavorful, easy to make, and super versatile. It’s just good all around. I have  posted on Instagram before how I make my super quick version, which is delicious and great for those times you just need to get dinner on to table immediately. This version is not too far off from that, it is really easy and simple and great for a weeknight meal. But it’s a little bit different than what I have shared before.

One of the bigger differences is the cooking method. Usually I toss everything into a pot and cook with some coconut aminos and serve with a little brown rice. This version is a sheet pan meal! Still super easy, not quite as fast, but seriously delicious. I prefer this cooking method because it keeps the texture of the veggies better than when cooking them on the stove top. This way the broccoli and carrots can remain a little crisper. The flavors are also just better in my opinion!

I hope you guys love this meal, and if you do please share it! Your support means so much to me!


Sheet Pan Stir Fry

The perfect weeknight dinner is here! Roasted veggies, a simple yet flavorful sauce, and brown rice noodles. Plus some extra, like cashews and garbanzo beans that just make this a delicious plant based meal in under 45 minutes.

Course Main Course
Keyword entree, grain free, plant based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Chels


  • 2 c carrots cut into sticks
  • 3 c broccoli cut into bite size
  • 2 c sliced mushroons
  • 1 c chopped purple cabbage
  • 1/2 c raw cashews
  • 1 1/2 c garbanzo beans or one can
  • 1/2 c coconut aminos
  • 1 tsp coconut aminos
  • 2 tsp tapioca flour
  • sea salt
  • black pepper
  • avocado oil
  • brown rice or rice noodles
  • broth of choice optional


  1. Preheat oven to 400 degrees. 

  2. If I am serving with rice and don't have any prepped, I will get that started first. If I am serving with rice noodles, I cook those at the end. 

  3. Put cut up broccoli and carrots on a baking sheet with a splash of avocado oil, coconut aminos, salt, and pepper. Add a splash of bone broth to the bottom of the pan if you want. This helps them not taste dried out while roasting without having to use too much oil. 

  4. Roast those for 15 minutes on their own. 

  5. While those are roasting, prep the beans. Mix them with 1 tsp aminos, a little salt and pepper. Toss on a baking sheet and roast for 20 minutes. Set a timer so they don't over cook!

  6. After the carrots and broccoli have roasted for 15 minutes, add the mushrooms, cabbage and cashews to the same baking sheet (or you can use another if it's too full).

  7. Mix all the veggies on the tray together, add a little more aminos, salt and pepper.

  8. Roast again for 15 more minutes. 

  9. While they roast, prep the sauce (and rice noodles if that is what you are serving it with). 

  10. Mix 1/2 cup coconut aminos in a small sauce pan with the tapioca flour. Stir over medium heat for a few minutes until it thickens up. If it gets too thick for your taste, add a splash of broth. 

  11. Pour about 1/3 of the sauce over cooked rice noodles and save the rest for topping each bowl with. 

  12. To serve, add rice or noodles to a bowl, top with veggies, beans, sauce and aa little sesame seeds if desired! Enjoy!