Sweet Potato Stir Fry - Nourish Your Gut Microbiome
This recipe has the perfect blend of sweet potatoes with its copper-colored skin and bright orange flesh loaded with anthocyanins and antioxidants. It combines its goodness with protein-rich sprouts and the magic of anti-inflammatory hand-pounded spices. It is a relish worth waiting for. Check out this DIY recipe to beat your hunger pangs today.
Ingredients
- 500 gm sweet potato large
- 100 gm sprouts steamed
- 1 tbsp cold pressed coconut oil
- Pinch of asafoetida/hing
- 1 tbsp soaked split chickpea lentils/chana dal
- ½ tbsp split black lentils/urad dal
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- A few curry leaves
- 1 bird's eye chili
- ½ tsp salt
- 4 tbsp grated coconut
- Microgreens to garnish
Instructions
- Boil the sweet potato and steam the sprouts. Set them aside.
- Cut the sweet potato into bite-sized cubes.
- In a pan, heat the oil. Add sesame seeds, chana dal, urad dal, and mustard seeds.
- Once the chana and urad dal turn golden and the mustard seeds splutter, add the curry leaves and bird chili.
- Add the boiled sweet potato and steamed sprouts. Adjust salt as per taste.
- Cook on a low flame for 4 to 5 minutes. Turn off the heat.
- Garnish with grated coconut and microgreens.
Notes
- Anthocyanin-rich sweet potato helps improve brain health by reducing inflammation.
- The tuber is also a rich source of vitamins A, C, B5, and B7.
- The fiber and antioxidants help repopulate your good gut bacteria and boost your overall digestive health.
- We can replace the sweet potato with pumpkin, yam, or winter squash.
Nutrition
Calories: 97kcalCarbohydrates: 17.34gProtein: 4.01gFat: 2.3g
Tried this recipe?Tag us on instagram with some pictures!