Sweet Potato Stir Fry - Nourish Your Gut Microbiome

This recipe has the perfect blend of sweet potatoes with its copper-colored skin and bright orange flesh loaded with anthocyanins and antioxidants. It combines its goodness with protein-rich sprouts and the magic of anti-inflammatory hand-pounded spices. It is a relish worth waiting for. Check out this DIY recipe to beat your hunger pangs today.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: Indian

Calories: 97

Ingredients Method Nutrition Notes

Ingredients

500 gm sweet potato large
100 gm sprouts steamed
1 tbsp cold pressed coconut oil
Pinch of asafoetida/hing
1 tbsp soaked split chickpea lentils/chana dal
½ tbsp split black lentils/urad dal
½ tsp mustard seeds
½ tsp sesame seeds
A few curry leaves
1 bird's eye chili
½ tsp salt
4 tbsp grated coconut
Microgreens to garnish

Method

Boil the sweet potato and steam the sprouts. Set them aside.
Cut the sweet potato into bite-sized cubes.
In a pan, heat the oil. Add sesame seeds, chana dal, urad dal, and mustard seeds.
Once the chana and urad dal turn golden and the mustard seeds splutter, add the curry leaves and bird chili.
Add the boiled sweet potato and steamed sprouts. Adjust salt as per taste.
Cook on a low flame for 4 to 5 minutes. Turn off the heat.
Garnish with grated coconut and microgreens.

Nutrition

Calories: 97kcalCarbohydrates: 17.34gProtein: 4.01gFat: 2.3g

Notes

Anthocyanin-rich sweet potato helps improve brain health by reducing inflammation.
The tuber is also a rich source of vitamins A, C, B5, and B7.
The fiber and antioxidants help repopulate your good gut bacteria and boost your overall digestive health.

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