Sweet Potato and Vegetable Stir-Fry
A colorful and hearty stir-fry featuring sweet potatoes, bell peppers, and peas, bringing together vibrant flavors and textures in a satisfying dish.
20 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
6g protein
58g carbs
10g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 2 cloves garlic
- 1 teaspoon ginger
- 1 onion
- 2 tablespoons sesame seeds
- 2 green onion
- 2 teaspoons cornstarch
- 3 tablespoons water
Instructions
- 1
Peel the sweet potatoes and cut them into bite-sized cubes.
- 2
Chop the red and green bell peppers into strips and slice the onion.
- 3
Mince the garlic cloves and grate the ginger.
- 4
Heat olive oil in a large pan over medium heat.
- 5
Add the sweet potato cubes to the pan, stir-fry for 10-12 minutes until they are tender.
- 6
While the sweet potatoes are cooking, mix the cornstarch with water in a small bowl to create a slurry.
- 7
Add the onions, garlic, and ginger to the pan, and stir-fry for 2-3 minutes until fragrant.
- 8
Add the red and green bell peppers to the pan and stir-fry for another 5 minutes.
- 9
Add the frozen peas and stir in the soy sauce.
- 10
Pour the cornstarch slurry into the pan and stir well to thicken the sauce.
- 11
Cook for another 2-3 minutes until everything is well combined.
- 12
Garnish with sesame seeds and chopped green onions before serving.
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