Sweet Potato Stir Fry

This dish went together fairly quickly for dinner and made excellent leftovers the next day.  Feel free to use whatever vegetables you have on hand.


3 cups brown rice
1 large sweet potato, peeled and diced
1 bunch asparagus, trimmed & cut in 2" pieces
1 large red onion, sliced
1 red pepper, sliced
1 bunch broccoli cut in florets
8 oz. cherry tomatoes, halved
3 cups vegetable stock, unsalted
Zest from one lemon
Juice from one lemon
½ t. dried thyme
½ t. Sunny Paris Seasoning, Penzeys Spices
1/4 t. dried basil
Salt & Pepper to taste


Prepare brown rice in a rice cooker.

Place the cherry tomatoes, dried basil and a pinch of salt in a small bowl.  Mix well and set aside.

Place the sweet potato in a microwave dish with about ½ cup of water.  Use the potato sensor and let cook until they are done.

Using a large skillet over medium high heat place the onion in the pan and caramelize.  Feel free to add a bit of the vegetable stock if needed. 

Next add the asparagus and pepper and sauté with the onion for a couple more minutes. 

Add in the sweet potato, broccoli, remaining vegetable stock, dried thyme, Sunny Paris seasoning, lemon juice and lemon zest in with the other vegetables.  Continue to cook for a couple more minutes.

Place about a cup of brown rice in a pasta bowl and a generous helping of vegetables on top of the rice.  Spoon some cherry tomatoes on top and serve.