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Vegetable Stir Fry Roasted Potato Bowl

The Vegetable Stir Fry Roasted Potato Bowl is a colorful and wholesome dish that brings together the comforting texture of roasted potatoes with the vibrant flavors of a stir-fried vegetable medley.

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Print Recipe
Potato Type: Russet
Cuisine: Asian
Prep Method: Roasted

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 4

Description

The Vegetable Stir Fry Roasted Potato Bowl is a colorful and wholesome dish that brings together the comforting texture of roasted potatoes with the vibrant flavors of a stir-fried vegetable medley.

Ingredients

+

Roasted Potatoes

  • 2 lbs (32 oz) Russet Potatoes, peeled and diced
  • Cold Water, as needed
  • 2 tbsp (27 g) Vegetable Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
+

Vegetable Stir Fry

  • 1 tbsp (14 g) Neutral Oil
  • 3/4 c (98 g) Carrots, sliced
  • 1/2 c (46 g) Red Bell Pepper, sliced
  • 1 c (91 g) Broccoli, cut into florets
  • 1/2 c (30 g) Snow Peas or Snap Peas, cut thin
  • 1/4 c (33 g) canned Water Chestnuts, drained
  • 1 tbsp (8 g) Cornstarch
  • 2 cloves (6 g) Garlic, crushed or minced
  • 2 tsp (5 g) Ginger
  • 2 tbsp (30 g) Water
  • 2 tbsp (30 g) Soy Sauce or Liquid Aminos
+

Toppings

  • 1/4 c (30 g) Cashews
  • 3 tbsp (18 g) Green Onions, sliced
  • Japanese BBQ Sauce (optional)
  • Rotisserie Chicken (optional)
  • Crushed Red Chili Flake (optional)
  • Sesame Seeds (optional)

Preparation

Preparing the Roasted Potatoes

  1. Preheat oven to 400°F (205°C).
  2. Peel and chop your potatoes into uniform 1-inch pieces to ensure they cook evenly.
  3. Set them in a bowl with enough water to cover the potatoes and let them soak for 15-20 minutes to draw out some of the starch. Drain the water rinse the potatoes, and gently pat them dry.
  4. Toss the potatoes with the oil, salt, and pepper.
  5. Spread the potatoes evenly on a baking sheet (we recommend one with a lip since the oil will run off the sides of a flat sheet) and roast for 20 minutes.
  6. Remove from the oven to give the pan a shake and use a spatula to release any stuck potatoes.
  7. Return the potatoes to the oven and roast for another 20-30 minutes, or until the potatoes are deep brown and crisp all over.

(Get more tips and tricks for the crispiest roasted potatoes)

 

 

Preparing the Vegetable Stir Fry

  1. To a hot sauté pan or wok, add the oil. Once the oil is hot, add the carrots and cook until they start to soften.
  2. Add your bell peppers and broccoli, allowing them to cook until they start to soften.
  3. Finally, add the snow peas and water chestnuts. Continue cooking over medium heat until the vegetables are tender, but crisp.
  4. To make the sauce combine ginger, garlic, cornstarch, water, and soy sauce in a small bowl. Mix until the cornstarch is dissolved and the ingredients are all combined.
  5. When the vegetables are nearly ready, add the sauce mixture to the hot pan, ensuring it coats all the vegetables, and cook for 1-2 minutes.

 

Preparing the Bowl

  1. Build your bowls starting with the roasted potatoes and stir fry vegetables. Top with cashews and green onions.
  2. Customize with additional toppings such as a drizzle of Japanese BBQ sauce, sliced rotisserie chicken, crushed red chili flakes, or sesame seeds!

Note: Roasted potatoes can be prepped at the beginning of the week to be used as the base for different types of bowls. You can store them in the fridge for up to 3 days and reheat when ready. Put them in the air fryer while your tofu is cooking (4-5 minutes) to bring them back up to temperature.

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Nutrition Facts Per Serving

Calories

580

Fat

31g

Sodium

520mg

Vitamin C

58.13mg

Carbohydrates

67g

Fiber

7g

Protein

15g

Potassium

1375mg

Sugar

8g

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