Sweet Potato Stir-fry

Time

30 minutes

SErves

2

Calories

386 kcal

Carbs

54g

Protein

8g

Fat

12g

Ingredients

Ingredients for 2 servings:

For the sweet potato stir-fry

  • 250 g sweet potatoes
  • 200 g red bell pepper
  • 150 g bimi broccoli (or use ordinary broccoli)
  • 10 g ginger
  • 1/2 mild red chili pepper
  • 1 organic orange
  • 2 tbsp cashews
  • Coconut oil
  • Crystal Salt
  • 1 tbsp curry powder
  • 1 tbsp rice syrup
  • 1 tbsp lime juice
  • 2 tbsp fresh coriander

Instructions

This alkaline vegetable dish with sweet potatoes and bell peppers tastes great! A low-calorie yet very satisfying dish that is very simple to prepare.

Time needed: 30 minutes

  1. Preparation of Ingredients

    Peel the sweet potatoes and cut them into 1 cm slices;

    Remove the seeds from the peppers and cut them into strips;

    Cut the bimi broccoli into bite-sized pieces;

    Cut the ginger into fine sticks;

    Remove the seeds from the 1/2 chili pepper if necessary and cut into rings;

    Cut off the peel of the orange, cut out the fillets and squeeze out what is left;

    Roast the cashews fat-free.

  2. Preparing Sweet Potato Stir-Fry with Bell Pepper and Bimi

    Heat a pan with coconut oil and fry the sweet potato slices for 4 – 5 minutes;

    Remove from the pan and set aside briefly.

    Heat the pan again with coconut oil, fry the bell pepper strips together with the bimi, ginger sticks and chili rings for approx. 4 mins.;

    Season with salt. Then put the fried sweet potatoes back into the pan, dust with 1 tbsp curry, mix and deglaze with the orange juice.

    Add 1 tbsp rice syrup and 1 tbsp lime juice, fold in the orange fillets, mix and season with salt.

    Arrange the sweet potato pan and serve garnished with plucked coriander.

Create other sweet potato recipes you may like:

Updated on: 20 Jan, 2025
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Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.

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The book contains an impressive range of recipes, including: soups, casseroles and curries; fried vegetables, in the form of fritters, stir-fries and frittatas; roasts, gratins, bakes and braises, pies, tarts and quiches; pasta, noodles and grains; pickles and preserves. There’s even a chapter devoted to creative ways with traditional accompaniments, like potatoes, roots, purees and greens, as well as one on vegetable-based desserts.

Inspiralized

 

Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.

Vegetables

 

The book contains an impressive range of recipes, including: soups, casseroles and curries; fried vegetables, in the form of fritters, stir-fries and frittatas; roasts, gratins, bakes and braises, pies, tarts and quiches; pasta, noodles and grains; pickles and preserves. There’s even a chapter devoted to creative ways with traditional accompaniments, like potatoes, roots, purees and greens, as well as one on vegetable-based desserts.

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