Sweet Potato Quinoa Stir Fry

It’s Friday.

The sun is out.

We have friends on their way into town.

There are only 11 more days until Cancun.

I caved and ate cheese last night. We went to Breakside Brewery. I ordered a buffalo chicken wrap and a cup of their Italian sausage soup. I washed it down with a dry stout. I was assured there was no dairy in the soup. But then I saw mozzarella string out of it with every bite. I could have asked for a new cup of it sans cheese, but damn it if it wasn’t delicious. That soup needed cheese. It was heaven.

I did a strength circuit for the first time in FOREVER. It felt so good. Strength training is totally my poison. I really don’t like cardio at all. I just do it because I have to.

This stir fry feels good, too. It’s light. It’s healthy. It was perfect for a post-yoga workout. It’s only a bummer if you don’t like sweet potatoes [which I know several people do…weirdos]. I love that stir fries come together quickly and you can pretty much not go wrong by throwing just about anything in your fridge in it. This recipe is for one really big appetite, two smaller ones, or one appetite and a small side dish to next morning’s lunch.

Speaking of lunch, I totally have been rocking PB&J the past few days. It’s makes me feel so nostalgic and like a pig because I totally want three of them.

Ingredients

• 1 sweet potato cut into 1/2″ rounds
• 1 bunch of broccoli cut into pieces
• 1/2 onion, diced
• 1 clove of garlic, diced
• 1 stalk of bok choy, diced
• 1/3 cup of dry quinoa, cooked according to package
• 1/3-1/2 cup of coconut milk
• 1 tablespoon oil
• Ginger powder
• Cayenne powder
• Salt and pepper

Preparation

1. Place the sweet potato rounds in the microwave and cook for 4-7 minutes depending on the size.
2. While that’s cooking, heat your oil in a pan and toss in the onion and garlic.
3. Once the onion starts turning transparent, toss in the broccoli.
4. Add about half of your coconut milk and stir to coat everything. This is what the broccoli will soak up and get soft.
5. Add ginger and cayenne powders to your taste. I likes a lot of both–at least a teaspoon.
6. Once the broccoli starts to get soft, add in the bok choi and sweet potato.
7. When the bok choi gets soft, add in the rest of the coconut milk and the quinoa.
8. Season with salt and pepper.
9. When the coconut milk is practically absorbed, it’s ready to eat!