Quick Healthy Asian-Inspired Vegan Stir fry Bowl with Shredded Sweet Potato and Cabbage
Serves: 1-2
  • 1 medium sweet potato
  • handful of shredded cabbage
  • small handful of raisins
  • 1 tsp sesame seeds
  • 1 tsp rice vinegar
  • 1 tsp low sodium soy sauce / liquid aminos
  • 2 tsp nutritional yeast
  • 1 tsp cajun seasoning, optional
  • 1 vegan hotdog/sausage, chopped, optional
  • ground black pepper, to taste
  • pinch of sea salt
  • coconut oil, for pan (1 or 2 tsp)
  1. Heat up the coconut oil in a non-stick pan to medium-high heat. Chop the ends off the sweet potato, peel it and use a julienne peeler to peel the sweet potato into strips. I usually peel it straight into the pan.
  2. Add in the rest of the ingredients and mix with a spatula. Cook for around 10 minutes, or until the sweet potato has gotten a bit soft but crispy in certain areas.
  3. Add some hot sauce or sriracha on top. Some chopped green onion would be good too!
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/vegan-sweet-potato-stir-fry/