This healthy Spiralized Sweet Potato Stir Fry is a veggie-lovers dream! Spiralized vegetables are stir-fried in a sweet hoisin peanut sauce that is so delicious you will want to lick the bowl clean! This amazing dinner recipe is ready in 15 minutes and is vegan & gluten-free! A great meatless main dish recipe!
Cut off both tips of the sweet potato to create flat ends. Run the sweet potato through a spiralizer, using the correct blade to make noodles (see spiralizer instructions). Set aside.
Repeat with zucchini, set aside.
To make the sauce:
Whisk together all ingredients in a small mixing bowl. Set aside. (Note: if your peanut butter has a solid consistency (not runny/liquidy) you will need to melt it before adding the rest of your ingredients).
Set sauce aside.
Stir-Fry:
Add the sweet potato noodles and peanut oil to a sauté pan or wok. Cook over medium-high heat until they just begin to brown.
Add bell peppers and continue to cook.
Once peppers become slightly soft, add zucchini and edamame. Cook for 2-5 minutes or until zucchini is slightly soft and edamame is slightly browned.
Add sauce and cook until the sauce is thick and evenly coats all your veggies!
Serve immediately with crushed peanuts and some tofu on the side!
Some vegetables, like carrots and zucchini, don't technically need to be cooked. However sweet potatoes absolutely do. So if you wanted to create a raw stir fry, you would have to leave out the sweet potatoes and substitute them with carrots. If you notice, there is spiralized zucchini in this sweet potato stir fry recipe. The zucchini cooks the fastest of all the ingredients, which is why it is added last during stir-frying. It cooks so quickly that you could even just toss it in when all the other veggies are cooked to your liking, and the heat from the other vegetables will cool the zoodles.
Ingredient Substitutions
Sweet potatoes. Purple sweet potatoes are an amazingly pretty option for this dish. Regular potatoes can be used as well, but they are not paleo.
Zucchini. If you don't love zucchini you can omit it. Or substitute another spiralized vegetable like carrots.
Bell Peppers. We LOVE bell peppers, but if you don't, simply substitute your favorite sitr-fried vegetables. Some great ideas are broccoli, baby corn, water chestnuts, etc.
Honey. Maple syrup can be used in place of honey for a vegan version.
Soy sauce. Coconut aminos are a great, paleo-friendly, soy-free substitute for soy sauce.
Sesame oil. I highly recommend purchasing some sesame oil if you LOVE Asian cooking. It imparts a flavor that truly cannot be beat. However, if you must, feel free to substitute peanut oil, or any other neutral oil like olive or avocado.
Peanut oil. The same thing apples here as does with sesame oil. The flavor of peanut oil is amazing, however any other neutral oil works too.
Powdered garlic/ginger. The powders can be replaced by the real thing...fresh minced garlic and fresh ginger really kick up the flavor. However, I am cooking for kids, so I like to use the powders so they enjoy it too.
Storage
Refrigerate this in an air-tight container for up to 4 days or freeze for up to 2 months.