Savory Sweet Potato and Vegetable Stir-Fry with Rice

This Savory Sweet Potato and Vegetable Stir-Fry with Rice combines the earthy sweetness of sweet potatoes with vibrant seasonal vegetables, all stir-fried to perfection. It's a wholesome and satisfying dish, packed with flavor and nutrients, ideal for a kosher American dinner.

Ingredients

• Sweet potato - 1 medium (about 200g)
• Bell pepper (red or yellow) - 1 medium, diced
• Broccoli florets - 100g
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low sodium) - 2 tablespoons
• Olive oil - 2 tablespoons
• Cooked rice (white or brown) - 1 cup
• Sesame seeds - 1 tablespoon
• Green onions - 2, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Peel the sweet potato and cut it into small cubes. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat.
3. Add the sweet potato cubes to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they start to soften.
4. Add the minced garlic and grated ginger to the skillet and sauté for another 1-2 minutes until fragrant.
5. Add the diced bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
6. Pour the soy sauce over the vegetables and sweet potatoes, stirring well to combine. Cook for an additional 2-3 minutes.
7. Season with salt and black pepper to taste.
8. Serve the stir-fry over cooked rice, garnished with sesame seeds and sliced green onions.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.35 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes and vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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