Savory Sweet Potato Stir Fry
Savory Sweet Potato Stir Fry is easy 20 minute one skillet recipe made with sweet potatoes, sweet bell peppers and earthy spices. Vegan and gluten free recipe. Use it for breakfast, brunch or side dish for dinner.
Servings: 4 people
Calories: 153kcal
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
- ½ 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 ½ 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.
Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 100mg | Fiber: 3g | Sugar: 7g