Stir Fry Vegetables With Sesame Roasted Sweet Potatoes and Beetroot Noodles

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# There is a new plant power weekly cooking challenge currently running on @naturalmedicine. The challenge is being created by the lovely @justinparke. Week #1 is currently running with about 3 days left to go. Here is my submission to the challenge. If you would like to join, you can find out more [here](https://peakd.com/hive-120078/@lotusshares/join-our-healthy-food-challenge-or-the-plant-power-weekly-cooking-challenge).

Each week, there are a different set of ingredients to work with. I have chosen to use both eggplant and sweet potato for this dish, along with some green vegetables and a red capsicum.

This is a dish that I devised at home with an Asian flavor to it. I used to live in Singapore and while there, I developed a taste for Chinese food among so many other amazing food from all over South-East Asia. My daughter really likes this dish too. It is healthy and packed full of flavorsome goodness. This meal serves 2 to 4 people **Ingredients** **1 small to medium Eggplant/ Aubergine if you're from UK 2 small sweet potatoes or 1 large 1 red bell pepper 1/2 zucchini/ courgette Approximately 4 to 5 Dino Kale leaves 1 medium onion quartered 3 cloves garlic About 2-3 cm fresh ginger 2 tablespoons Tamari or normal dark soy sauce 1 tablespoon sesame seeds 1 tablespoon maple syrup or agave nectar 2 tablespoons coconut oil or heat-tolerant oil Drizzle of Sesame oil to finish Noodles can be any that you like. I chose these beetroot ones as they are vegan. My daughter chose fine egg noodles with hers.**
**To prepare:** Chop sweet potato into 1-2cm squares. Add in a little melted coconut oil and mix until all are covered. Cook in a skillet on medium heat until soft and slightly charred on edges add sesame seeds for the last 5 mins. Remove from heat and set aside.

Slice the ginger into thin matchstick-size pieces. Finely chop garlic

Quarter the onion Chop the rest of the vegetables into bite-size pieces. In a work or deep-sided pan, heat the rest of the coconut oil on medium to high heat.

Add the onion and cook until slightly soft. Add the kale, eggplant, zucchini, and pepper.

Once they begin to soften, add the garlic, ginger, and tamari. If you want more sauce, add a little water at this point. After about 5 to 10 mins add the maple syrup, stir well, and reduce heat to low. Simmer for 5 mins. Cook the noodles.

Add to plate, top with vegetables, and sweet potato. Season with salt and pepper or chili if you want a little fiery kick. Finally, drizzle a little sesame oil over the whole dish and garnish it with cilantro (coriander).

Thank you for reading my post and I look forward to seeing the other additions to the challenge from around the #naturalmedicine community. ### ~One Love~

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Originally posted here: https://hive.blog/hive-120078/@holisticmom/stir-fry-vegetables-with-sesame-roasted-sweet-potatoes-and-beetroot-noodles