Looking for a vibrant and healthy dish that’s as easy to make as it is delicious? Look no further than this Sweet Potato Stir Fry! Bursting with colors and flavors, this Asian-inspired recipe combines the natural sweetness of tender sweet potatoes with crunchy bell peppers and broccoli, all tossed in a savory soy sauce. Whether you're a busy professional or a home chef looking to impress, this quick 25-minute meal is sure to become a staple in your kitchen. Dive in and discover how to whip up this delightful stir fry that’s not only nutritious but also irresistibly tasty!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel the sweet potatoes and dice them into small, even cubes. This will ensure they cook uniformly. Slice the bell pepper into thin strips and wash the broccoli florets, cutting them into bite-sized pieces if necessary.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Allow the oil to heat up for about a minute until it shimmers.
- Add the diced sweet potatoes to the skillet and stir them to coat with the oil. Cook for about 5-7 minutes, stirring occasionally, until they start to soften and turn golden brown. If the sweet potatoes begin to stick to the pan, you can add a splash of water to help steam them.
- While the sweet potatoes are cooking, prepare the garlic. Mince the garlic cloves finely and set them aside.
- Once the sweet potatoes have softened, add the sliced bell pepper and broccoli florets to the skillet. Stir well to combine all the vegetables.
- Continue to cook the mixture for another 5 minutes, stirring frequently, until the bell pepper is tender and the broccoli is bright green and slightly crisp.
- Add the minced garlic to the skillet and stir it into the vegetables. Cook for an additional 1-2 minutes, allowing the garlic to become fragrant but not burnt.
- Pour the soy sauce over the stir-fried vegetables and mix well to ensure all the ingredients are coated. Season with salt and pepper to taste. Stir for another minute to allow the flavors to meld together.
- Once everything is cooked and well combined, remove the skillet from the heat. Serve the sweet potato stir fry warm, either on its own or over a bed of rice or quinoa for a complete meal.
Tips
- Prep Ahead: To save time during cooking, prep your ingredients ahead of time. Dice the sweet potatoes, slice the bell pepper, and wash the broccoli florets before you start cooking.
- Uniform Cuts: Ensure that all vegetables are cut into similar sizes. This helps them cook evenly and ensures that you get a perfect bite every time.
- Heat Management: Keep an eye on the heat while cooking. If the sweet potatoes are browning too quickly, reduce the heat to allow them to cook through without burning.
- Add Flavor: For an extra flavor boost, consider adding ginger or a splash of sesame oil along with the soy sauce. This will enhance the Asian flavors in your dish.
- Serving Suggestions: Serve your stir fry over a bed of rice or quinoa for a wholesome meal, or enjoy it on its own as a nutritious side dish.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Carrots, snap peas, or even mushrooms can make delicious additions!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave for a quick meal on the go.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
