Last updated February 8, 2019 by Lisa Richards, CNC

Moroccan Stir Fry

Moroccan Stir Fry

The appeal of a stir fry meal is that it is simple and quick to prepare, but the speediness of the dish doesn’t compromise the flavor. It is also really flexible – you can include almost any vegetable that’s sitting in your fridge.

This recipe is inspired by traditional stir fries but adds a Moroccan twist. It uses the smokey, aromatic spices and fresh flavors of citrus and herbs that are commonly found in Moroccan cuisine.

All the ingredients in this recipe are suitable for the Candida Diet. You’ll notice that it’s packed full of vegetables, herbs, and spices. These are all rich in valuable micronutrients, will help to support a health gut flora, and will promote good digestion too.

Prepping the vegetables ahead of time will help you get dinner on the table in no time. This stir fry is satisfying on its own, or can be served with quinoa for a heartier meal. It’s a great meal for when you’re feeling burned out and need a good, solid hit of vegetables to lift your energy levels and get you back on track.

4.24 from 56 votes
Moroccan Stir Fry
Moroccan Stir Fry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 170 kcal
Author: Lisa Richards
  • 1/2 cup minced onion
  • 1 clove garlic, thinly sliced
  • 1 lb ground turkey
  • 1 tsp. allspice
  • 2 tsp. cumin
  • 1 tsp. salt
  • Pinch of pepper
  • 2 cups roughly chopped chard leaves
  • 2 cups thinly sliced green cabbage
  • 2 Tbsp. minced fresh mint
  • 1 orange bell pepper sliced into strips
  • Zest of 1 lemon
  • 1 Tbsp. lemon juice
  • Plain yogurt for garnish
  • Mint leaves for garnish
  1. In a large skillet over medium heat, add a bit of oil, olive or coconut, minced onion and sliced garlic. Sauté until the garlic is fragrant, about 1 to 2 minutes. 

  2. Add ground turkey, allspice, cumin, salt and pepper to the skillet. Continue to sauté mixture until the turkey has browned, about 7 to 8 minutes.
  3. Add roughly chopped chard leaves, thinly sliced green cabbage and orange bell pepper strips to meat mixture. Sauté until chard and cabbage have wilted and pepper strips have softened, about 3 minutes. 

  4. Add lemon juice and zest and give mixture a final stir. 

  5. Serve with a garnish of yogurt and fresh mint leaves.

Don’t forget to check out our Ultimate Candida Diet program for lots more recipes that are free of gluten and added sugars. You can read more about it here.

Free Guide To Beating Candida
Sign up to our free, 8-part email course today, and learn how to create your own, personalized Candida treatment plan :)
Filed under: Lunch & Dinner
100% Risk-Free Guarantee

3-Month Candida Elimination Kit Start Your 3-month Candida Cleanse

This Candida Kit contains all the supplements recommended on the Candida Diet:
- LIVER ONE to process and remove the toxins created by Candida.
- CANDASSIST to inhibit and weaken the Candida colonies in your gut.
- PROBIOTIC to replace the Candida yeast with probiotic bacteria.
Plus... the CANDIDA DIET RECIPE BOOK with 50+ low-sugar recipes

Learn More


  1. Katie says:

    5 stars
    This is my absolute favorite recipe on this site. I love that it is quick and simple to make. I love the spices. The depth and richness of flavor bring me back to this recipe time and time again.

  2. CT says:

    5 stars
    Great recipe, added the minced fresh mint near the end. I may double the allspice, mint and maybe one more tsp of cumin next time to provide a little stronger flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating