Spiced Root Vegetable Stir-Fry with Mixed Vegetables

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetable stir-fry combining fiery spices with hearty root vegetables for a flavorful, colorful meal. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs carrot, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 180 cal/serving

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Ingredients

1 cup diced carrot
1 cup diced sweet potato
1 cup sliced red bell pepper
2 cups fresh spinach
2 tbsp olive oil
3 minced garlic cloves
1 tbsp grated fresh ginger
1 tsp red chili flakes
2 tbsp soy sauce
1 tbsp honey
1/4 cup water
1 tsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1-2 minutes until fragrant but not browned.
Step 2: Add 1 cup diced carrot and 1 cup diced sweet potato to the skillet, stir-fry for 5 minutes until they start to soften.
Step 3: Add 1 cup sliced red bell pepper and 2 cups fresh spinach, then pour in 1/4 cup water to create steam; cover and cook for 3 minutes until spinach wilts and vegetables are tender.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp red chili flakes, cooking for another 2 minutes until the sauce thickens and coats the vegetables.
Step 5: Remove from heat and sprinkle 1 tsp toasted sesame seeds over the stir-fry before serving.