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




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.


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.


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.


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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