Simple, delicious, and nutritious, this recipe is a great option for an easy breakfast, lunch, or dinner. The sweet potatoes can be batch baked in advance so you have enough for a week ahead. You can simply pop them in the oven to heat while you make the stir fry, which only takes a couple of minutes to cook. Even if you make the sweet potatoes fresh, it’s easy to scrub a couple of sweet potatoes and throw them in the oven and get on with your to-do list while they bake. Enjoy these alone or serve them with a fresh salad.
Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming.
Stir Fry Loaded Sweet Potato
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
Arrange the sweet potatoes on the baking sheet and pierce with a fork. Bake for 30-45 minutes, until cooked all the way through. Remove from oven and set aside.
While the potatoes are baking, place a ceramic non-stick skillet on medium-high heat and add the onions. Cook for 3-5 minutes, until the onions are tender, adding a bit of water if needed to prevent sticking.
Add the garlic, red pepper flakes (if using), and broccoli florets. Cook for 5-7 minutes, adding water when needed, until the broccoli is almost tender.
Add the bell peppers and lime juice and continue cooking until all the vegetables are tender, about 3-4 minutes.
To serve, cut an opening lengthwise through the sweet potatoes and fill the cavity with the vegetable stir fry. Sprinkle a tablespoon of spring onions onto each and serve immediately. Enjoy!
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This item posted: 02-Feb-2021
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