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Stir fry with roasted sweet potato recipe

When you’re stuck on what to make for lunch or dinner, stir fry is always the answer! 

Full of flavour and packed with hearty veg, this one is super comforting which makes it perfect for cooler days this winter. 

You can even add your own favourite veggies to put a personal twist on this tasty recipe.


Prep time: 15 minutes

Cook time: 35 minutes

Serves: 4 people


3 tbsp olive oil

Salt & pepper to taste

1 tsp paprika

300g sweet potato, peeled & cubed

4 cloves of garlic, minced

2 shallots, finely chopped

200g mushrooms, sliced

1 cucumber, sliced

200g tomatoes, halved

1 courgette, sliced

150g cauliflower florets

150g sweetcorn

2 tbsp soy sauce

1 tbsp rice vinegar


  1. Preheat the oven to 200°C.

  2. Mix 1 tablespoon of oil with salt, pepper and paprika, then add the sweet potato and toss so the veg is covered.

  3. Spread the potato on a baking tray then roast for 25 to 30 minutes until tender and crispy.

  4. In the meantime, heat the other 2 tablespoons of oil in a large pan over a medium-high heat.

  5. Add the garlic and shallots then sauté for one minute.

  6. Add the mushrooms, cucumber, tomatoes, courgette, cauliflower and sweetcorn.

  7. Stir fry for 5 to 7 minutes until the veg is tender but still a little crisp.

  8. Add the soy sauce, rice vinegar and any seasoning. Stir well.

  9. Add the roasted sweet potato and stir.

  10. Serve with hot rice.


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