Sundried Tomato & Olive Stir Fry



  • 1 tsp coconut oil
  • 1 package of Sunflower Kitchen sundried tomato and olive spread
  • 3 carrots, peeled and chopped
  • 1 green pepper, chopped
  • 1 onion chopped
  • 4 mushrooms, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped into small quarters
  • 1 cup of chopped cauliflower
  • 1 package of Ying Ying black bean tofu
  • 1 cup of spinach
  • 1 cup of quinoa

Optional spices:

  • 1 tbsp cumin
  • ½ tbsp chili powder

Yield: meal for four people, and maybe some leftover for lunch


  1. add 1 tsp of coconut oil to a large frying pan and turn on stove to a medium-low heat.
  2. in a pot add 1 cup of quinoa and 2 cups of water. Follow directions on package for appropriate cooking time.
  3. once the coconut oil has spread throughout the pan, add onions, carrots, peppers (red and green), zucchini and cauliflower to frying pan.
  4. While gently frying veggies, add 2 tablespoons (or more) of Sunflower Kitchen sundried tomato and olive spread. Make sure to mix the veggies around constantly so they don’t stick to the pan.  If adding spices, add ½ tbsp. of cumin and ¼ tbsp. of chili powder and mix into veggies.
  5. add in mushrooms and tofu. Mix well into veggies and add 2 more tbsps. of sundried tomato spread and the rest of the spice.
  6. Turn heat to a low setting and add spinach. Do not mix spinach in yet. Cover frying pan and let the steam from the veggies cook the spinach.  Spinach should be sitting on top of the veggies.  This is one of the best methods to maximize nutrient absorption from dark green leafy veggies.  The steam gently breaks the fibres that hold in nutrients like calcium.  Our digestive process alone cannot breakdown the tough fibrous elements that hold in the plant’s nutrients, but gently steaming does the trick.  Only steam for 3-5 minutes.  Once spinach has wilted from the steam remove from heat and mix spinach into stir fry.
  7. To serve add some quinoa to a plate and top with stir fry. Enjoy!

Note:  The combination of veggies listed above is what we’ve found to taste great with this spread, but if trying the recipe again, feel free to incorporate any combination of veggies.

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