Broccoli and Sweet Potato Stir-Fry

Colourful Broccoli and Sweet Potato Stir-Fry on black plate on bamboo mat
Serves 4
Print recipe
  • Prep time 25 mins
  • Cook time 30 mins
  • Ready time 55 mins

Add a splash of colour to your Meat Free Monday with this lightly-spiced stir-fry from Vegalicious!

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For the stir-fry

  • 1 red bell pepper, de-seeded and cut into medium sized pieces
  • 1 tablespoon oil
  • 1 onion, sliced thinly
  • 2-3 cloves garlic, minced
  • 2 sweet potatoes, peeled and chopped in bite-sized pieces
  • 1 medium head broccoli, cut into florets
  • 6-7 cherry tomatoes, halved

For the sauce

  • ¼ cup sweet Thai chili sauce
  • 2 tablespoons soy sauce
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water
  • fresh basil leaves as garnish, chopped


To ensure all the vegetables are evenly cooked and save cooking time, steam the sweet potato, and then the broccoli, first.

Next, heat the oil in a a large frying pan or wok.

Add the red bell pepper pieces and sauté until soft.

Add the sliced onions and sauté until glassy.

Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated.

Add the steamed sweet potatoes and broccoli to the frying pan. Gently stir to mix all the ingredients.

Add the cherry tomatoes to the pan.

Pour the sauce over the vegetables and stir to mix well.

The sauce will thicken and become clear.

Serve the meal with the chopped basil sprinkled over the top.


Additional notes

Image © 2015 Harald Walker

Recipe courtesy of Vegalicious

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