Sweet Potato Stir Fry
Colorful, nutritious, and bursting with flavor, this Sweet Potato Stir Fry is a quick and healthy weeknight dinner that comes together in just 30 minutes! Featuring tender sweet potato cubes sautéed to golden perfection, crisp broccoli, crunchy carrots, and vibrant red bell peppers, this dish is loaded with wholesome veggies and packed with delicious aromatics like ginger and garlic. The savory-sweet sauce, made with soy sauce, a drizzle of honey or maple syrup, and a kick of optional red chili flakes, ties everything together beautifully. Finished with toasted sesame seeds and green onion garnish, this versatile stir fry can be enjoyed as a standalone vegetarian or vegan meal, or served over steamed rice or quinoa for a satisfying side. Perfect for meal prep or a quick midweek dinner, this one-pan wonder is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 medium red bell pepper
- 1.5 cups broccoli florets
- 1 large carrot
- 1 small red onion
- 3 cloves garlic cloves
- 1 inch piece ginger
- 3 tablespoons soy sauce
- 1.5 tablespoons honey (or maple syrup for vegan option)
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 1 tablespoon sesame seeds (optional for garnish)
- 2 stalks green onions (optional for garnish)
Instructions
Peel the sweet potatoes and cut them into bite-sized cubes.
Thinly slice the red bell pepper and carrot. Chop the broccoli florets into small pieces. Slice the red onion. Mince the garlic and grate the ginger.
Heat 1 tablespoon of olive oil in a large frying pan or wok over medium-high heat.
Add the sweet potato cubes to the pan and sauté for 5 minutes, stirring occasionally, until they begin to soften and develop a light golden color.
Push the sweet potatoes to one side of the pan and add another tablespoon of olive oil. Add the onions, carrots, and broccoli to the other side of the pan. Stir frequently for 3 minutes.
Add the red bell pepper, minced garlic, and grated ginger to the pan. Stir everything together and cook for another 2 minutes.
In a small bowl, mix together the soy sauce, honey (or maple syrup), sesame oil, salt, black pepper, and red chili flakes (if using).
Pour the sauce over the vegetables in the pan, stirring to coat everything evenly. Cook for another 3-4 minutes, or until the sweet potatoes are tender but not mushy and the vegetables are slightly crisp.
Remove the stir fry from heat. Garnish with sesame seeds and thinly sliced green onions, if desired.
Serve hot as a standalone dish or pair with steamed rice or quinoa for a complete meal. Enjoy!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 13.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
