Sweet potatoes and broccoli are a very nice combination. We enjoyed this lightly spiced meal as a main meal on Meatfree Monday / Meatless Monday at lunch-time.

Stir-Fry Broccoli and Sweet Potato

Serving Size: 4


  • 1 red bell pepper, de-seeded and cut into medium sized pieces
  • 1 tablespoon oil
  • 1 onion sliced thinly
  • 2-3 cloves garlic, minced
  • 2 sweet potatoes, peeled and chopped in bite-sized pieces
  • 1 medium head broccoli, cut into florets
  • 6-7 cherry tomatoes, halved

for the sauce:

  • 1/4 cup sweet Thai chili sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water
  • garnished with fresh basil leaves, chopped

Stir-Fry Broccoli and Sweet Potato


  1. To ensure all the vegetables were evenly cooked and save cooking time, we first steamed the sweet potato and then the broccoli.
  2. Next, heat the oil in a a large frying pan or wok.
  3. Add the red bell pepper pieces and sauté until soft.
  4. Add the sliced onions and sauté until glassy.
  5. Meanwhile mix the sauce ingredients in a medium bowl, stir well to ensure the cornstarch is incorporated.
  6. Add the steamed sweet potatoes and broccoli to the frying pan. gently stir to mix all the ingredients.
  7. Add the healed cherry tomatoes to the pan.
  8. Pour the sauce over the vegetables and stir to mix well.
  9. The sauce will thicken and become clear.
  10. Serve the meal with the chopped basil sprinkled over the top.