This recipe can also be found at gardengirlrecipes.com.
1 tsp oil
1 red bell pepper, diced
2 cups mung bean sprouts
1 medium white sweet potato, peeled and spiralized
1 medium orange sweet potato, peeled and spiralized
6 scallions, chopped
1 cup frozen peas
fresh cilantro leaves, chopped
1 lime, quartered
¼ cup tamari
1 tbsp raw apple cider vinegar
1 tbsp maple syrup
1 tbsp peeled and minced fresh ginger
2 small garlic cloves, minced
2 tsp toasted sesame oil
2 tsp curry powder
Step 1: Heat Oil in Skillet
Heat 1 teaspoon of oil in a large skillet over medium heat.
Step 2: Add Chopped Bell Pepper
Add the chopped bell pepper and cook for a couple minutes. (I ended up using a mix of small bell peppers (Purple Oda Sweet Peppers and Red Ajvarski Sweet Peppers) I grew in the garden, but a regular red bell pepper will work fine.
Step 3: Make the Sauce
Combine the tamari, raw apple cider vinegar, maple syrup, ginger, garlic, toasted sesame oil and curry powder to make the sauce.
Step 4: Add Bean Sprouts and Sauce
Add the bean sprouts and sauce. Cook for a couple minutes.
Step 5: Add Sweet Potatoes, Scallions, and Peas
Add the spiralized sweet potatoes, sliced scallions, and frozen peas. Mix well.
Step 6: Cover and Cook
Cover and cook over medium heat for 10-15 minutes, stirring the mixture every 5 minutes until done.
Step 7: Top With Cilantro
Plate and serve with chopped cilantro and a lime wedge.
Runner Up in the
Gluten Free Challenge