Description
A quick and easy stir-fry featuring zucchini and sweet potatoes, packed with flavor and nutrients.
Ingredients
Scale
- 1 medium zucchini, sliced into thin rounds
- 1 medium sweet potato, peeled and cut into small cubes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, julienned
- 1 teaspoon paprika
- 1 teaspoon soy sauce or tamari
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Vegetables: Wash and slice the zucchini, cube the sweet potato, and chop the onion, garlic, and bell pepper.
- Pre-Cook Sweet Potatoes: Boil sweet potato cubes in salted water for 5-7 minutes or until slightly tender. Drain and set aside.
- Heat the Oil: In a large non-stick pan, heat olive oil over medium heat.
- Sauté Aromatics: Add garlic and onion, cooking until fragrant and translucent.
- Cook the Vegetables: Add zucchini, bell pepper, and sweet potatoes to the pan. Stir-fry for 5-7 minutes, or until zucchini is tender but not mushy.
- Season and Finish: Stir in paprika, soy sauce, salt, and black pepper. Mix well and cook for an additional 2 minutes.
- Garnish and Serve: Sprinkle with fresh parsley or cilantro before serving.
Notes
Pair with steamed rice, quinoa, or serve as a side dish to grilled chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: zucchini, sweet potato, stir-fry, quick meal