Seasonal Recipe: Sweet Potato & Kale Stir Fry – By Kirsty Stewart

Seasonal Recipe: Sweet Potato & Kale Stir Fry – By Kirsty Stewart

This is a super simple and delicious meal packed with lots of nutrients. Sweet potatoes are an excellent source of vitamin C and magnesium, which help to reduce stress and reduce the risk of degenerative diseases. Kale is also a great anti-oxidant which lowers cholesterol and keeps us looking young. But that’s nothing compared to the amazing taste!
The subtle hints of ginger work really well with the veggies and the lemon gives it a flavourful kick. You can add sauces like tahini or tamari to make things more exciting but the dish is delicious on its own. It’s the perfect weeknight meal when you need something that satisfies everybody. All ingredients are in season and available fresh at the Co-op!

Sweetpotatokalestirfryingredients

Serves: 3

Prep time: 10 mins // Cook time: 20 mins // Total time: 30 mins

Ingredients:

1 head broccoli cut into florets

1 medium sweet potato

5 garlic cloves

2-3 stems curly kale

1 can red kidney beans

½ red onion

Dash of olive oil

Juice of 1 ½ lemons

1 tsp grated ginger

½ cup quinoa for serving (optional)

Kale stirfry

Method:

  1. If you want to serve your stir-fry over quinoa for a superfood punch pour half a cup into a small saucepan on medium high heat with 1 ½ cups water. This will take about 15 minutes to cook and requires regular stirring.
  2. Dice the sweet potatoes into bite size pieces, transfer to a large saucepan and bring to a boil. This will take about 15 minutes.
  3. In a small bowl add the grated ginger and lemon juice. Give it a stir and set aside.
  4. Dice the onion, mince the garlic and add them to a skillet on medium-high heat with a dash of olive oil. Saute for two minutes then add the broccoli and cook for another five minutes.
  5. Add the rinsed kidney beans and kale and stir until it goes limp. Then add the sweet potatoes, ginger and lemon juice. Stir gently until heated.
  1. Add a spoonful of quinoa to each bowl and spoon over a big serving of the stir fry.

Kale stirfry sweet potato

Compost Scraps

Thank you so much Kirsty for sharing this recipe with us!

Kirsty is an avid wholefoods recipe creator for her blog. She loves demonstrating that being conscious of what you eat is not only beneficial to your health and the planet, but also really fun. She uses ingredients that are seasonal and package-free to maximise health and minimise waste. All recipes are free of meat and dairy. Visit her website at: livnfree.com.au or contact her at: kirstystewart@livnfree.com.au

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