Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

A vibrant and satisfying stir fry bursting with crisp and colorful vegetables, lightly coated in a fragrant ginger-sesame sauce. Tofu and edamame add a hearty dose of protein, perfectly balancing the natural sweetness of roasted sweet potato for a well-rounded meal.

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NUTRITION

591kcal
Protein
33.3g
Fat
25.9g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 medium Roasted Sweet Potato

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas (50g)

1 tbsp Sesame Oil

1 tbsp Grated Fresh Ginger

2 cloves Garlic

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the sweet potato in foil and roast for about 40-45 minutes until tender.

  • 2

    While the sweet potato roasts, drain the tofu and cut it into cubes. If desired, press the tofu to remove excess moisture.

  • 3

    In a large skillet or wok, heat the sesame oil over medium-high heat. Add the grated ginger and minced garlic, stirring for 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet and sauté until lightly golden on all sides, about 5-7 minutes.

  • 5

    Toss in the chopped broccoli, sliced red bell pepper, sliced carrot, and snap peas. Stir-fry for 4-5 minutes, ensuring the vegetables are crisp yet tender.

  • 6

    Stir in the low sodium soy sauce and shelled edamame, mixing well to evenly coat the ingredients in the ginger-sesame sauce.

  • 7

    Once the roasted sweet potato is done, peel (if desired) and cube it, then gently fold into the stir fry or serve on the side.

  • 8

    Plate your dish while hot and enjoy a balanced meal loaded with vibrant flavors and textures.

Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Vegetable Stir Fry with Roasted Sweet Potato

A vibrant and satisfying stir fry bursting with crisp and colorful vegetables, lightly coated in a fragrant ginger-sesame sauce. Tofu and edamame add a hearty dose of protein, perfectly balancing the natural sweetness of roasted sweet potato for a well-rounded meal.

NUTRITION

591kcal
Protein
33.3g
Fat
25.9g
Carbs
60.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 medium Roasted Sweet Potato

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Snap Peas (50g)

1 tbsp Sesame Oil

1 tbsp Grated Fresh Ginger

2 cloves Garlic

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap the sweet potato in foil and roast for about 40-45 minutes until tender.

  • 2

    While the sweet potato roasts, drain the tofu and cut it into cubes. If desired, press the tofu to remove excess moisture.

  • 3

    In a large skillet or wok, heat the sesame oil over medium-high heat. Add the grated ginger and minced garlic, stirring for 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet and sauté until lightly golden on all sides, about 5-7 minutes.

  • 5

    Toss in the chopped broccoli, sliced red bell pepper, sliced carrot, and snap peas. Stir-fry for 4-5 minutes, ensuring the vegetables are crisp yet tender.

  • 6

    Stir in the low sodium soy sauce and shelled edamame, mixing well to evenly coat the ingredients in the ginger-sesame sauce.

  • 7

    Once the roasted sweet potato is done, peel (if desired) and cube it, then gently fold into the stir fry or serve on the side.

  • 8

    Plate your dish while hot and enjoy a balanced meal loaded with vibrant flavors and textures.