Vibrant Purple Sweet Potato Stir-fry
This vibrant stir-fry showcases the stunning colors and flavors of purple sweet potatoes paired with tender mushrooms, crisp bell peppers, and sweet onions, all enveloped in a luscious coconut sauce. Quick to make, this colorful dish is not only a feast for the eyes but also packed with nutrients and satisfying textures, making it a perfect centerpiece for any plant-based meal.
ingredients
- 2 medium purple sweet potatoes, peeled and diced
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a large pan, heat olive oil over medium heat.
- 2.
Add diced purple sweet potatoes and sauté for about 8-10 minutes, until slightly tender.
- 3.
Stir in sliced onions and mushrooms, cooking for an additional 5 minutes, until softened.
- 4.
Add bell pepper and continue to stir-fry for another 3-4 minutes.
- 5.
In a separate bowl, whisk together coconut milk, soy sauce, maple syrup, garlic powder, ginger powder, salt, and pepper.
- 6.
Pour the coconut sauce over the sautéed vegetables and stir well to combine.
- 7.
Allow the mixture to simmer for 5-7 minutes until heated through and the sweet potatoes are tender.
- 8.
Serve hot, garnished with fresh cilantro and lime wedges on the side.
Releated Recipes
