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A colorful stir fry & sweet potato fries

Posted Nov 27 2012 10:20am

Apologies for the lack of posts lately ! I have had quite a few people ask me when I am going to add the recipe for certain pictures I have posted on Instagram and trust me, I have not forgetten…. I will try and get a few up this week.

This recipe was created as I had a friend over for dinner and we couldn’t decide what to make after scouring over all my favorite cookbooks. Finally she said she wanted the sweet potato fries I sent her a picture of previously, so we went to the store to pick up the potatoes and I thought about what would go nicely with the fries. I didn’t want anything else starchy as sweet potatoes count as your starchy complex carbohydrate, so I figured a beef stir fry with loads of veggies would be just perfect.


- 2 sweet potatoes, washed

- 2 cups spinach

- 1 red cabbage (this is not completely necessary. I used it as a bowl to hold the stir fry inside, then ate it after).

- 1 pack 5% fat minced beef

- 1 zucchini

- 1 large carrot (or a few baby carrots)

- 1 red pepper or yellow (I used 1/2 of each)

For stir fry sauce:

- red chili flakes, balsamic vinegar, soy sauce, turmeric, paprika

Now the fun part.

  1.  Preheat the oven to just over 200C / 400F, meanwhile wash the potatoes, peel, and cut into even sized wedges. I have found the best way to do this is to cut them in half, then cut each half into 6 wedges. Mix them in a bowl with some olive oil, dash of salt, and freshly cracked pepper. Lay them out on a greased pan or on parchment paper. Bake for 30 minutes or until crispy and brown. I personally flip mine but if you are using parchment paper you don’t need to.
  2. While the fries are in the oven (this is by far the longest step), chop all the veggies EXCEPT the red cabbage into bite size pieces. I added the quantities I used although really you don’t need to follow it exactly. Add other veggies if you want them, change the quantity…simple.
  3. Preheat your pan and add the beef (you don’t need to add olive oil as the beef will release the fat). Cook for about 4 minutes or until nearly all browned. If you wish, drain the fat out of the pan to make it even healthier :)
  4. Once the beef is nearly done, add the veggies. Leave the spinach out however, as it will cook super quick. Allow another few minutes for them to soften and at the last moment add the spinach.
  5. Add the different ingredients of the dressing at this point. I did not use any quantities for the balsamic and soy… mainly just enough to give it flavor, but not a ton of soy sauce. Go nuts with the spices, they are what make the dish really come together. Mix everything as you go to get a nice coating of the beef and veggies.
  6. Cut the base off the cabbage and carefully peel a leaf off trying to keep it fully in-tact. This is a bit tricky and it’s okay if you do rip it, just add two or three together. Now add the beef mixture inside. Take the fries out of the oven, add some wholegrain mustard for dipping sauce.
  7. EAT.

Normally I tend not to bake things in the oven as it takes a while, but these sweet potato fries are just too good. They are definitely a powerfood and contain loads of Vitamin B6, C and D, Iron and magnesium as well as beta carotene which helps with eye sight and wards off cancer. The other veggies are considered your complex carbs (potatoes are the starchy complex carb as mentioned earlier) and the beef is your protein. Overall this is a colorful, healthy, yummy and quite easy meal to make!

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