Sweet Potato Stir-Fry
featured in Quick & Easy Stir-Fry Recipes
This vegan and gluten-free stir fry is packed with colorful veggies and sweet potato noodles, making for a healthy and flavorful meal.
Tasty Team
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 2 servings
- 2 tablespoons olive oil
- 1 ½ cups thinly sliced sweet potato (300 g)
- 1 teaspoon salt, divided
- ½ green bell pepper, seeded and diced
- ½ red bell pepper, seeded and diced
- ½ cup onion (75 g), diced
- ½ teaspoon garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon pepper
- ½ cup corn (66 g)
- ½ cup canned black beans (85 g)
- cooked brown rice or quinoa, for serving
- 1 dollop greek yogurt
- 1 teaspoon chopped fresh cilantro
Nutrition Info
- Calories 322
- Fat 14g
- Carbs 44g
- Fiber 6g
- Sugar 14g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, then reduce the heat to medium-low. Season with half of the salt. Sauté for 3-5 minutes, until golden brown.
- Add the green and red bell peppers and sauté for about 1 minute, then add the onion. Cook until translucent, then add the garlic, cumin, chili powder, oregano, pepper, and remaining salt. Toss to coat the vegetables with the spices.
- Add the corn and black beans and continue cooking until heated through. Remove the skillet from the heat.
- Serve with brown rice or quinoa, garnished with a dollop of Greek yogurt and a sprinkle of chopped cilantro.
- Enjoy!
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