Easy vegetarian stir fry–full of vegetables and ready in 30 minutes!
Have you ever had sweet potato sushi? It’s one of my favorite sushi rolls. Something about the salty soy sauce with the sweet potatoes is so delicious! This is the stir fry version of the sweet potato roll! Another quick note, this recipe calls for cooked rice. I usually cook up 2-4 cups of rice during the weekend and keep it in my fridge for the week. Since brown rice takes around 45 minutes to cook, I find it’s easier to have it made ahead so I can quickly reheat it for recipes.
Cut sweet potato into small pieces. Combine sweet potato pieces and 2 tablespoons of olive oil in a large pan. Heat on medium heat for 12 minutes.
Meanwhile, chop the onion and red pepper. Add chopped onion and red pepper to pan.
Cook for 5 more minutes, stirring occasionally. Add cooked rice, 2 more tablespoons of olive oil, and garlic. Cook 5 more minutes. Stir in soy sauce, ginger, kale, and last tablespoon of olive oil. Cook 5 more minutes.
In keeping with this month’s theme of healthy freezer dinners, this stir fry also freezes well! I scooped individual portions of the dinner into a plastic, airtight container and froze it for dinner for the week. The morning of the day I wanted to have it for dinner I transferred the container to the fridge. That night, I emptied the contents of the container to a pan and heated it with 2 tablespoons of olive oil for ten minutes.
- 1 medium sweet potato
- 5 tablespoons olive oil
- ½ medium onion
- ½ medium red pepper
- 3 cups brown rice (cooked)
- 1.5 teaspoons minced garlic
- ¼ cup soy sauce
- 1.5 teaspoons ground ginger
- 1 cup chopped fresh kale (ripped off the stem and into small pieces)
- Cut sweet potato into small pieces.
- Combine sweet potato and 2 tablespoons of olive oil in a large pan.
- Heat on medium heat for 12 minutes.
- Meanwhile, chop the onion and red pepper.
- Add chopped onion and red pepper to pan.
- Cook for 5 more minutes, stirring occasionally.
- Add cooked rice, 2 more tablespoons of olive oil, and garlic.
- Cook 5 more minutes.
- Stir in soy sauce, ginger, kale, and last tablespoon of olive oil.
- Cook 5 more minutes.
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