This Easy Sweet Potato Stir Fry is packed with nutritious vegetables and aromatic spices. It’s a deliciously satisfying healthy side dish with sweet-savory flavors that’s hearty, wholesome and packed with vitamins.
This colorful vegetable dish is a one pan dish. It’s flavorful and family friendly. With few simple ingredients this healthy sweet potato stir fry can be made all year round and can served with breakfast, lunch or dinner.
I love the fact that this fusion stir-fried recipe is great for meal prep. Very often, I make it on Sundays and then portion this recipe into different containers and use it over the week.
What is stir fry?
It’s a cooking technique that originated in China where ingredients were cooked in a wok or a wide pan at high flame. Also, less oil is required as compared to deep frying and is a healthier version of frying food ingredients while retaining its nutrition.
Health benefits of sweet potatoes
Packed with vitamin A and fiber they help stabilize blood sugar levels. They promote healthy guts and are great source of potassium. These also help promote good eye health and contain antioxidants.
I love to bake brownies for healthy dessert. In the soup season squash potato soup is our favorite. Sweet potato pancakes are quite popular in my recipe collection. Sometimes, I simply like to air fry them and munch. Its a great ingredient for a pizza crust and it’s outstandingly delicious.
Why you will love this recipe
Vegan and gluten free
Suitable for all diets
Healthy and nutritious
Simple ingredients and quick to make.
Easy plant-based recipe
Ingredients
Ingredients notes
Sweet potatoes – white and red ones are often available in the market. I like to make my recipes with the red ones.
Other vegetables – onions and bell peppers complement this dish the best.
Spices – I used very common and simple spices that’s usually available in your kitchen pantry.
For detailed measurements of ingredients, please scroll down to the recipe card at the bottom of this post.
How to prepare sweet potato for this stir fry
Rinse it well under running cold water. Pat dry with the kitchen towel and peel its skin with a vegetable peeler. Then, chop into square or rectangle small pieces of about ½ inch or 1 inch.
How to make
Firstly. I heated oil in a nonstick pan or a large skillet. Then, I added cumin seeds, fennel seeds and sesame seeds in it and let them crackle.
Secondly, I sauteed potatoes in it. I folded them frequently to ensure they didn’t stick to the bottom of the pan. I cooked them until they were browned and soft from inside.
Next, I tossed in onions and bell peppers in it. Then, I sauteed them for 2-3 minutes over medium heat until they were glazed yet crunchy.
Thereafter, I added garlic powder, cayenne pepper powder, salt and black pepper powder. Then, I mixed everything very well.
Afterwards, I squeezed fresh lime/lemon juice over it and mix it again.
Lastly, I turned off the flame and garnished with fresh cilantro.
Serving tips
This dish can be served as a side dish like hash browns with vegan omelette. I like this dish with dal and rice. Also goes well with roti or parathas. I like to eat the leftovers like salad.
Storage tips
This tastes best when served immediately. However, the leftovers can be refrigerated in an air tight glass container for about 4-5 days. Enjoy as is or warm it well in the microwave before serving.
Expert tips
- While sauteing potatoes make sure to cook at medium-high heat managing the heat levels at intervals. Too high heat will burn them. They should be brown in color but not burnt and yet soft from inside.
- It is important that the onion and bell peppers are crunchy for a desirable stir fry flavor. Do not cook too much after adding them to the pan.
No! This recipe does not call for soaking or boiling. However, peel its skin, chop and then cook.
They both approximately takes the same time to cook.
I would recommend using fresh because the frozen one could have extra moisture.
More related recipes
Eggplant Stir Fry
Tempeh Stir Fry
Cashew Broccoli Stir fry
Other side dishes to try
Bhindi masala
Air fryer green beans
Air fryer brussels sprouts
Baingan bharta
Mushrooms in air fryer
Air fryer carrots
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Easy Sweet Potato Stir Fry
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp white sesame seeds
- 1 large sweet potato (see notes)
- 1/2 cup squared red onions
- 1/2 cup squared green bell peppers
- 1/2 cup squared red bell peppers
- 1 tsp garlic powder
- 1/4-1/2 tsp cayenne pepper powder
- salt to taste
- freshly crushed black pepper
- 1 tbsp lime/lemon juice (or as per taste)
- 2 tbsp chopped fresh cilantro (to garnish)
Instructions
- Heat oil in a nonstick pan and add cumin seeds, fennel seeds and sesame seeds. Let them crackle.
- Add sweet potatoes and cook at medium-high flame until soft and cooked from all sides. Keep sauteing to make sure they don’t burn or stick to the bottom of the pan.
- Toss in onion, green and red bell peppers and mix. Cook at medium flame for 2-3 minutes. However, onions and bell peppers should be crunchy and not over cooked.
- Season it with garlic powder, cayenne powder,salt and black pepper. Mix it over low-medium heat.
- Drizzle lemon juice and mix well over low heat.
- Turn off the flame. Garnish with fresh cilantro and serve.
Notes
- Prepare sweet potato – rinse it under cold running water and pat dry with a kitchen towel. Peel its skin with a peeler. Then, chop into ½ inch -1 inch cubes. 1 large sweet potato will yield approximately about 2 ½ cups chopped cubes.
- Onion and bell peppers can be a bit bigger in size.
- This tastes best when served immediately but the leftovers can be refrigerated in an air tight glass container for about 4-5 days. Enjoy it directly from the refrigerator and enjoy it as a salad or warm it and enjoy it as a side veggie dish.
Nutrition
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