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Sweet Potato Stir-Fry

This vegan and gluten-free stir fry is packed with colorful veggies and sweet potato noodles, making for a healthy and flavorful meal.

Tasty Team
96% would make again

Under 30 minutes

Sweet Potato Stir-Fry

Under 30 minutes


for 2 servings

  • 2 tablespoons olive oil
  • 1 ½ cups thinly sliced sweet potato (300 g)
  • 1 teaspoon salt, divided
  • ½ green bell pepper, seeded and diced
  • ½ red bell pepper, seeded and diced
  • ½ cup onion (75 g), diced
  • ½ teaspoon garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon pepper
  • ½ cup corn (66 g)
  • ½ cup canned black beans (85 g)
  • cooked brown rice or quinoa, for serving
  • 1 dollop greek yogurt
  • 1 teaspoon chopped fresh cilantro

Nutrition Info

  • Calories 224
  • Fat 4g
  • Carbs 41g
  • Fiber 5g
  • Sugar 12g
  • Protein 5g

Estimated values based on one serving size.


  1. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, then reduce the heat to medium-low. Season with half of the salt. Sauté for 3-5 minutes, until golden brown.
  2. Add the green and red bell peppers and sauté for about 1 minute, then add the onion. Cook until translucent, then add the garlic, cumin, chili powder, oregano, pepper, and remaining salt. Toss to coat the vegetables with the spices.
  3. Add the corn and black beans and continue cooking until heated through. Remove the skillet from the heat.
  4. Serve with brown rice or quinoa, garnished with a dollop of Greek yogurt and a sprinkle of chopped cilantro.
  5. Enjoy!
  6. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Sweet Potato Stir-Fry