This stir fry was inspired by some purple sticky rice I came across at an international grocery store, and I love how the orange sweet potato, two types of greens, and red radishes turn this into a colorful dish that is as delicious as it looks. If you can’t find purple sticky rice, forbidden or brown rice are great alternatives. While the list of ingredients and steps look long, this is a really easy meal to make and you likely have some of these ingredients on-hand in your kitchen. If you are lucky enough to have leftovers, this stir fry is great for breakfast topped with a fried egg. 

Ingredients:
1 cup purple sticky rice
1¼ cup water
3 teaspoons coconut oil, divided
1 large sweet potato, peeled and diced
2 teaspoons olive oil
6 radishes
2 cloves garlic, minced
2 baby Bok Choy, chopped
5 ounces baby spinach
½ pound raw shrimp, peeled and deveined

Sauce Ingredients:
2 teaspoons tahini
2 teaspoons chili garlic sauce
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
½ cup and 2 tablespoons light coconut milk

Directions:

1. Combine rice, water and 1 teaspoon coconut oil in a rice cooker and cook for 50 minutes.
2. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 to 25 minutes, flipping with a spatula halfway through cooking. 
3. Cut radishes julienne style, like thin matchsticks and set aside.
4. In a small bowl, whisk together sauce ingredients and set aside.
5. In a large wok or skillet over medium-high heat, add remaining two teaspoons coconut oil and heat until melted. Add garlic and cook for one minute, until fragrant.
6. Add Bok Choy and spinach, stirring for 3 to 4 minutes, until tender and wilted. Push vegetables to the side of the wok or skillet, and add shrimp and sauce in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
7. Add roasted sweet potatoes, and stir to combine shrimp, vegetables and sauce, cooking for another minute.

Servings: 4