Roasted Sweet Potato Stir-Fry with Orange and Ginger Sauce

Servings: Serves: 4

Nutritional Information:

Per serving (373g)

Calories 238, Fat 3.4g, Saturates 0.5g, Carbohydrate 48g, Sugars 15g, Fibre 9g, Protein 7.7g, Salt 1.2g


Ingredients

Method

1

To make the sauce, add the orange juice and zest, apricots, soy sauce, garlic, ginger, lime juice and agave syrup to a blender, and blend until smooth.

2

Preheat the oven to 200°C/400°F/Gas 6. For the stir-fry, place the chopped sweet potato on a non-stick tray and roast for 30 minutes until cooked through and golden brown on the outside.

3

In a non-stick pan over a high heat, add the red pepper, beansprouts, tenderstem broccoli and courgette and fry for 5-6 minutes until the vegetables begin to soften. Then add the sweet potato pieces and orange sauce to the pan and cook for a further 1-2 minutes.

4

Once cooked, remove the pan from the heat and add the chilli, spring onions and sesame seeds. Mix well before serving.

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