Sweet Potato “Stir Fry”
Alright so I’m gonna be completely honest with you– this was one of the best things I have ever made. I am not at all a picky eater, so everything that I make I end up really liking. But I loved this one, and now that I’m writing about it, I’m not sure why I haven’t made it again.
Now that I’ve totally gassed myself up over something super easy and unimpressive, I will share this recipe so you too can feel like an absolute star for whipping up something this good (and sooooo easy). 😛
Before I list the ingredients, I want to just be clear– I like to cook and be “creative” so I rarely measure anything out. My Dad always taught me to throw things together and adjust as needed. So basically any time I post a “recipe” it’s basically a list of ingredients. Add or take away what you please.
Ingredients:
- One big sweet potato
- Yellow/red bell peppers
- Broccoli
- Red onion
- Mushrooms
- Little bit of wild rice
- Garlic
- Lemon juice
- Cilantro
- Bangkok Peanut sauce
- Crushed peanuts
How to:
- I have a spiralizer, so I really like to make my own vegetable noodles rather than buying them from the store. It’s much cheaper this way! I spirlized one sweet potato and cooked up the noodles in a seperate pan in some olive oil until they were soft.
- I put about two cloves of garlic into a pan with some olive oil and cooked that up right away. I added some red onion, red peppers, yellow peppers, mushrooms, and broccoli and let them cook until they were soft. Then I squeezed some lemon juice on, and added in a little bit of wild rice that I already had cooked up in my fridge. I let this all sit together in the pan so that the veggies were slighty browned and soft! Perfect texture for stir fried veggies.
- I then combined my sweet potato noodles and the stir fried veggies, topping with cilantro (one of my favorite things IN THE WORLD) and some crushed honey roasted peanuts. I then added the Bangkok Peanut sauce on top, and mixed it all up. This sauce is my absolute favorite and I LOVE it on salads, with veggies, and now on stir fry dishes as well! It’s delicious.
Note: This was one of those dishes that might have been even better the longer it sat in the fridge. It was so good warmed up the next few days. I would highly recommend this dish!
Sweet Potato Noodles with “Cheese Sauce”
Contrary to what I said in my first blurb, I actually completely followed a recipe on this one. 😛 I have never used nutritional yeast before, so I was a little nervous about how it would come out. This recipe is from an Instagram account that I really enjoy! Her username is Prevention Pantry, and she has a TON of healthy eating recipes. This one caught my eye, because her post turned out much prettier than mine did.
For my version, I used another sweet potato to make noodles and then followed the recipe to make the sauce. One mistake that I made was adding too much lemon juice, so my sauce was a little bit sour rather than cheesy. I would for sure try this recipe again, I just didn’t love it the first time. I did think it was pretty good though! I wish I would have added a ton more veggies, because all of the vegetables in hers look amazing. I also want to point out that the chunks in mine are cashew chunks, so my photo isn’t exactly the most appealing.
