Sweet Potato Stir Fry

Tina Muir
Recipes

When my mum asked me what I wanted for Christmas, I think she thought I was joking when the first thing I said was a julienne peeler *what has my daughter become?!*. It was one of my favorite presents…..until I came across Ali’s blog, and discovered the wondrous spiralizer!!! My julienne peeler seemed so weak compared to this giant mesmerizing machine! However, for now I have put away my dreams of a spiralizer, and I am loving  using my julienne peeler! I saw on a blog a few weeks ago that you could make sweet potatoes into noodles using it, so thought I would give it a try with a stir fry!

It was delicious, fun, and easy! Not to mention nutritious! Just look at that rainbow of colors 🙂 I covered my stir fry with this Thai Peanut Sauce from Gimme Some Oven. This is one of those meals that can be eaten hot or cold, and tastes even better the next day when the flavors have had time to soak in. Get your veggies in with this new twist on a stir fry classic 🙂

#FuelYourFuture 

  • Sweet potatoes are a wonderful recovery food that are great at reducing inflammation in weary muscles. They are also high in lots of vitamins to keep those colds at bay
  • Chicken is a lean meat that brings protein to the dish, and is also a natural anti depressant…..important during this never ending winter!
  • Red cabbage is also high in Vitamin E, which makes it good at reducing inflammation and supporting your immune system, but it also is a good source of calcium to strengthen your bones
  • Edamame is a great source of plant protein, but also contains a high level of antioxidants to reduce toxins in the body

Sweet Potato Thai Peanut Stir Fry
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
1 large long sweet potato, julienned using a peeler/spiralizer, or just cut into thin slices
1 tbsp oil
1 Large chicken breast, chopped into small chunks
½ medium onion, in slices
1 cup red cabbage, cut into thin slices
1 red pepper, cut into thin julienne slices
½ cup edamame
2 medium carrots, cut in small half circles
½ cup pineapple, in small chunks
10 cherry tomatoes
Thai Peanut Sauce from Gimme Some Oven
1/2 cup creamy peanut butter
1/4 cup soy sauce
3 Tbsp. water
2 Tbsp. honey
2 Tbsp. vinegar
1 Tbsp. grated fresh ginger
2 tsp. sesame oil
1 clove garlic, peeled
Instructions
Place the peanut sauce ingredients into a blender, and pulse until smooth. Place in the refrigerator while you prepare the stir fry.
Bring a saucepan of salted water to a boil.
Heat up the oil over a medium high heat. Add the onions and cook for 2-3 minutes. Add the chicken breast and allow to cook until slightly browned.
Add the carrots, red cabbage, and pepper. Cover, and cook for 5-7 minutes stirring occasionally until slightly tender.
Meanwhile, add the sweet potato sticks into the boiling water. Cover, and cook for 1-2 minutes. Do not overcook or they will become fragile and break. Drain the liquid.
Add the edamame, pineapple, and cherry tomatoes. Once the cherry tomatoes soften, stir in the peanut sauce, stirring continuously until warmed through. Finally, stir in the sweet potato, only enough to cover the sweet potato in the sauce. The more you stir, the more likely the long strands are to break.
Serve immediately, sprinkling with the sesame seeds.
479 calories, 29g fat, 223mg sodium,36g carbohydrates, 6g fiber, 23g protein

Do you own a spiralizer? What do you like to make with it? Why are julienned vegetables so much more enjoyable than bite sized chunks?

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dinner, vegetarian

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