Vegetarian Stir-Fry

Vegetarian Stir-Fry


I could eat this gorgeous vegetarian stir-fry anytime of the day. I absolutely love it!

I have chosen to use chickpeas, sweet potato, Brussel sprouts and beetroot for this particular one but you can add any vegetables that you like – like sliced broccoli, cauliflower and carrots.

Unlike normal stir-fries where you cook the food on a high heat, my vegetarian stir-fry is cooked gently. Like with any stir-fry though, it is good to have all the vegetables chopped up and ready.

I do use already cooked chickpeas and beetroot in natural juice. I buy organic varieties of both and only add them at the end – just long enough to get them heated through. 

I cube the sweet potatoes and cook them in the oven before adding them to the stir-fry. If you want to use raw beetroot, dice the beetroot and cook in the oven together with the sweet potatoes. 

This stir-fry contains a fair amount of starchy vegetables - sweet potatoes and beetroot - and chickpeas, rich in both carbohydrates and protein. I like to serve it with non-starchy vegetables, such as broccoli or green beans.

To add an extra boost of highly nutritious non-starchy vegetables to the stir-fry, stir in some kale towards the end of frying.

For 4 people:

2 medium-sized sweet potatoes

3 tablespoons coconut oil

1 small red onion, chopped

A thumb-size piece of ginger, finely chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

¾ teaspoon turmeric

¼ teaspoon dried chilli flakes

Salt and pepper

10 Brussel sprouts, trimmed and finely sliced

400g, 14oz, 2½ cups, cooked chickpeas

200g, 7oz cooked beetroot, diced

2-3 spring onions (scallions) sliced

1.    Pre-heat the oven to 200C/fan 180C/400F/gas mark 6. Peel and dice the sweet potato, place it in an oven dish and toss with a tablespoon of coconut or olive oil. Cook in the oven for about 20 minutes – until soft.

2.    While the sweet potatoes are cooking, add the coconut oil and chopped red onion and ginger to a large frying pan over a low-medium-high heat and fry for 5 minutes. Add the spices, season with some salt and pepper and fry for a further minute before adding the finely sliced Brussel sprouts. Cook for another couple of minutes.

3.    Stir through the chickpeas, diced beetroot and sweet potato. As soon as everything is warm, take the pan off the heat. Add the sliced spring onion (scallion) to the stir-fry.


Tasty & Healthy Nuggets

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes. 

Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces” which includes new recipes which are exclusive to this Ebook and not on my website.

Click on Tasty & Healthy Nuggets to subscribe..


New Comments! Have your say about what you just read! Leave me a comment in the box below.

Home Page > Vegetarian Recipes > Vegetarian Stir-Fry

A Tasty & Easy Way to Healthy Eating

A Tasty & Easy Way to Healthy Eating

This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.