Updated: October 8, 2026
I remember sitting in my home food production class in college, where my professor was raving about the bok choy she had made for dinner the evening before. I was super curious about the vegetable, but it wasn’t until I picked it up and cooked it for myself that I realized why she loved it so much.
It’s light and mild in flavor, making it a wonderful vessel for a sweet-savory stir-fry dish.
While traditionally rice is paired with stir-fry, purple sweet potatoes are another one of those ingredients that I didn’t know existed until someone told me just how delicious they are.
The purple variety is nuttier and less sweet than a traditional orange sweet potato, but it has a lower glycemic index (great for balanced blood sugar levels), and it is rich in other nutrients. Their bright purple color comes from anthocyanin, which naturally reduces inflammation and fights cell damage.
This gluten-free, dairy-free, high-protein dinner is packed with nutrients and superfoods, while being something easy to whip up on a weeknight. Once you discover the delicious flavor combination, you’ll be making it on repeat. 1
Servings: 4 | Prep: 10 | Total time: 50 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
Knife & cutting board, Sheet pan & parchment paper, Pan/stainless steel pan & spatula & lid, Measuring cups & spoons, Small bowl, Tongs
Ingredients
For the stir-fry:
Extra-virgin olive oil
1 pound ground beef (use 93/7, 80/20, or an ancestral blend)
1/2 teaspoon Diamond Crystal salt
½ tablespoon garlic powder
½ tablespoon onion powder
½ teaspoon ground ginger
4 heads of bok choy, rinsed and separated into leaves
1/4 cup coconut aminos
1 teaspoon rice vinegar
For the potatoes:
3 medium purple sweet potatoes, diced into small 1” cubes
~2 tablespoons avocado oil
1/4 teaspoon Diamond Crystal salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the yum yum sauce:
2 tablespoons avocado mayonnaise
3 teaspoons sriracha
1 teaspoon coconut aminos
1/2 lime, juiced
For topping:
Sesame seeds
Lime
Fresh cilantro, washed and chopped
Instructions
Prepare sweet potatoes: Preheat the oven to 425°F. Add 3 diced sweet potatoes to a sheet pan with 2 Tbsps avocado oil, 1/4 tsp salt, 1 tsp garlic powder, and 1 tsp paprika, and bake for 20 to 25 minutes. Toss about halfway through with tongs.
Cook the beef: In a large pan, heat olive oil over medium heat. Add 1 lb of ground beef and 1/2 tsp salt, breaking it apart until browned. Add 1/2 Tbsp garlic powder, 1/2 Tbsp onion powder, and 1/2 tsp ground ginger. Mix and set beef aside.
Cook the Bok choy: In the skillet over medium heat, add bok choy and 2 tbsps water. Cover and steam for 2 minutes, then add 1/4 cup coconut aminos and 1 teaspoon rice vinegar. Return beef to skillet over low heat and mix for 2 minutes.
Make the spicy mayo: In a small bowl, mix 2 tbsps avocado mayonnaise with 3 tsps sriracha, 1 tsp coconut aminos, and 1/2 lime juice.
Serve: In a bowl, add crispy roasted sweet potatoes, then top with the beef and bok choy. Drizzle with spicy mayo and finish with sesame seeds, chopped cilantro, and a squeeze of lime. Enjoy!
Pro tips
Can I prep this ahead of time? Yes, this is a great dish for meal prep. Store in air-tight containers in the fridge for up to 3 days, and reheat before enjoying.
Can I make this vegetarian/vegan? Yes, swap the beef for crumbled tofu.
Is this gluten-free and dairy-free? Yes, this dish is already gluten-free and dairy-free, so no adjustments needed.
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
For more delicious, nourishing meals, check out The recipe box or the Weekly meal plans. You can follow along on Instagram, TikTok, or YouTube, and shop my favorite wellness brands at a discount.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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