Savory Sweet Potato Stir Fry is a delicious and healthy one skillet recipe. This vegetable stir fry is the perfect side dish for breakfast, brunch, or even dinner! Gluten free, vegan and paleo friendly recipe.
This family favorite vegetarian recipe packs in so much flavor for so little effort. Plus this Sweet Potato Hash is incredibly versatile. It is super easy to make it under 20 minutes.
Sweet Potato Recipes
I love cooking with sweet potatoes. These naturally sweet tubers take on several different flavors so well. So you can use them in stews and soups like Wild Rice Soup or Moroccan Lentil Stew. I love baking Sweet Potato Chocolate Brownies and for holiday dinners, Sweet Potato Casserole is a must have.
Air Fryer Sweet Potato Wedges and Hasselback Sweet Potatoes are our family favorite recipes. You will also love Instant Pot Sweet Potato Recipe which you can use with variety of seasoning and toppings.
This healthy Sweet Potato Stir fry is
- Vegan
- Gluten-free
- Full of colorful vegetables
- Perfect side dish
- Can be served for breakfast, brunch or side dish for dinner
Serving Suggestions
Breakfast or Brunch : The colors from the vegetables are so vibrant and cheerful. It is a perfect mood booster to start off any morning beautifully. There also is a myriad of textures. Melt in your mouth potato bites blend so well together with crunchy crisp peppers.
Similar to Vegan Tofu Scramble, Chocolate Chia Seed Pudding and Vegan Banana Bread, this recipe makes wonderful addition to breakfast or brunch menu. Serve it with a warm cup of hot cocoa, chai or golden turmeric milk for blissful start of the day.
Lunch, Mid Afternoon Snack or After School Snack – Sweet potatoes are filling and satiating. You can use a buddha bowl of this delicious hash for light lunch or mid afternoon snack. On cold wintery days, I even make it for after school snack. Kids absolutely love it.
Lentil Salad, Quick Orzo Pasta Salad and Fig Arugula Salad are other delicious options.
Dinner Side Dish I don’t know about you, but I love fall season. I look forward to cozy comfort warm food when cold weather hits. This is one of the recipes full of earthy flavors, I love this orange hued comfort food on repeat.
It is a great savory side for grilled meat, cozy stew and casserole dinners. Replacing grains like brown rice or quinoa with vegetable side dishes makes the dinner healthy too.
Easy Substitutions
This sweet and savory stir fry can be adjusted to your taste. Add in whatever veggies you have in hand. Broccoli, carrots, spinach, cauliflower or snow peas work well.
Same goes for seasoning. I am making it savory. You can choose and change it up to make it sweet, earthy or spicy. Adding ginger, soy sauce,
You can amp up the nutrients quotient by adding protein to this recipe. Tofu, beans or chickpeas are great options for vegetarians and plant based protein. Shrimp, chicken or beef are good additions too.
Ingredients
- Sweet Potatoes
- Peppers : I used sweet red bell pepper and green pepper
- Vegetable Cooking Oil : I used avocado oil.
- Shallot or onion
- Garlic cloves
- Ground Cumin
- Smoked Paprika
- Lemon juice
- Kosher Salt and black pepper
- Fresh cilantro or basil for garnish – optional
How To Make
Wash and scrub the sweet potatoes and cut them into bite size cubes. You can remove the skin or keep it on based on your preference.
Cut the peppers, discard the seeds and make bite size pieces.
Cut the shallots and mince the garlic.
Heat the oil in a heavy bottom skillet.
Add cubed sweet potatoes. Sprinkle some salt. Stir well. Cover and let them sweat for 8-10 minutes.
Remove the lid. Add rest of the ingredients. On high heat, sauté few times and cook for 3-4 minutes. Stir a few times so everything cooks evenly.
Turn off the heat. Drizzle some lemon juice over the hash. Adjust salt and pepper. Serve warm and enjoy .
Pro Tips
Sweet Potatoes: Peel and cut them small. About 1/2 inch bite size cubes so they cook quickly and evenly.
Prep ahead: You can chop the bell peppers and shallot ahead, (or precut) However, cut the sweet potatoes and keep them in water so they don’t harden and brown.
Cooking : I love to use my Cast Iron Skillet as it gives a nice grill like char. You can use wok or Sauté Pan as well. This recipe can also be made in oven or air fryer. Use a large skillet so the ingredients cook properly.
Leftovers : This recipe can be used for meal prep by cooking ahead and reheating through the week.
Storage : Store in the fridge for up to 4 days. If you want to freeze the leftovers, use freezer safe container, make it air tight and store up to a month.
How To Prepare Sweet Potatoes for Stir Frying
- Wash Them Clean – Wash the sweet Potatoes under cold water thoroughly. Scrub the skins to get rid of any dirt and soil. You can eat the skin of the sweet potatoes so if you prefer, keep it on.
- Soak in Cold Water – Soak sweet potatoes in cold water to remove excess starch until they are ready to cook. It helps with getting crisp texture. The air will cause a raw, peeled sweet potato to oxidize and turn brown. So keep them in water until ready to use.
Our Popular Side Dishes
- Air Fryer Mushrooms GF, V
- Roasted Asparagus GF, V, Air Fryer
- Crispy Brussels Sprouts
- Air Fryer Broccoli GF, V
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Savory Sweet Potato Stir Fry
Ingredients
- 2 Large Sweet Potatoes
- 2 Sweet Bell Peppers - I used red and green
- 1 Tablespoon Cooking Oil - I used avocado oil
- 1 Shallot or onion
- 2 Garlic cloves minced
- 1 tsp. Ground cumin
- 1/2 teaspoon Smoked paprika
- 1 Tablespoon Lemon juice
- Kosher Salt and ground black pepper
- Fresh cilantro or basil leaves for garnish - optional
Instructions
- Peel the sweet potatoes and cut them into bite size cubes. Cut the peppers, discard the seeds and make bite size pieces. Cut the shallots and mince the garlic.
- Heat the oil in a heavy bottom pan. I love to use my Cast Iron Skillet as it gives a nice grill like char.
- Add cubed sweet potatoes. Sprinkle some salt. Stir well. Cover and let them sweat for 8-10 minutes.
- Remove the lid. Add rest of the ingredients. On high heat, let them cook for 3-4 minutes. Stir a few times so everything cooks evenly.
- Turn off the heat. Drizzle some lemon juice over the hash. Adjust salt and pepper. Garnish with fresh herbs. Serve warm and enjoy !
Notes
-
Sweet Potatoes: Peel and cut them small. About 1/2 inch bite size cubes so they cook quickly and evenly.
Prep ahead: You can chop the bell peppers & shallot ahead, (or precut) However, cut the sweet potatoes just before coking so they don’t harden and brown.
Leftovers : This recipe can be used for meal prep by cooking ahead and reheating through the week.
Storage : Store in the fridge for up to 4 days.
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