Sweet Potato Stir-Fry

Hello again! I know it's been a while since I've posted anything, I guess I've gotten lazy with my cooking... I did make this a little while ago but then it was Passover and I thought it would just be cruel to post it, and then I got busy with stuff and kind of forgot... but here is my sweet potato stir-fry!

It's a healthy and easy way to use up the stuff in your fridge, and makes good leftovers too! My stir-fry consisted of...
- rice
- sweet potato
- red pepper
- yellow pepper
- asparagus
- Spanish onion
- garlic
- snap peas
- green onion
- olive oil
- curry powder
- ginger powder
- cinnamon

How to make it:
1. Prepare rice- I would recommend following the instructions on the bag just to be safe, but with mine you added 2 cups of water and 1 cup of rice to a pot, brought it to a boil, and let simmer for about 15 minutes (until the water is all absorbed).
2. Chop up vegetables, put all vegetables in a pot of water, bring to a boil and let simmer about 7-8 minutes or until desired tenderness. Drain vegetables.
3. Stir-fry veggies with rice in a pan with olive oil over medium heat. Mix in curry powder, ginger powder, and cinnamon, spicing to taste.

Veggie and Rice Stuffed Peppers

This is a perfect vegetarian meal, however it is quite time consuming, so I would recommend saving this one for a night where you have a lot of time and patience. I usually like to make it on the weekends in batches of 4,  eat one and refrigerate the rest. They can be easily re-heated and eaten later in the week!

My recipe contains...

- red peppers

- yellow peppers

- green peppers

- asparagus

- carrots

- onion

- pine nuts

- rice

- olive oil

- curry powder

- cinnamon

- basil

- cheese 

How to make it:

1. Bring a pot with 2 cups of water to a boil, add 1 cup of rice and let simmer on low for 20 minutes (this will fill up to 4 peppers).

2. Chop up the carrots, green pepper, asparagus and onion (or whatever vegetables you choose to use).

3. Sautee veggies and pine nuts in a pan with olive oil and spice to preference (I like to use a combination of curry powder, cinnamon, and a pinch of basil).

4. Mix veggies, nuts and spices into the rice. Sprinkle in a little cheese for a creamier texture. Set rice mixture aside.

5. Cut the tops off your peppers (I chose to use a combination of red and yellow) and hollow out.

6. Put hollowed out peppers into a pot, fill the pot with water so that the peppers are covered in water. Bring peppers to a boil then let simmer on low for 10 minutes. 

7. Preheat the oven to 350 degrees and fill peppers with rice mixture. 

8. Place peppers on a baking sheet and cook in the oven for 45. Let cool, then dig in!

Suggestions to make this even healthier: Try adding cubes of tofu for added protein, or replacing the rice with quinoa! 

A tip for speeding up the process: If you can prepare the filling in advance, it will definitely save you some time!