Sweet Potato and Mushroom Grain Bowl Recipe

Fat 23

Carbs 43

Protein 16

Sweet Potato and Mushrooms

• ¼ cup olive oil separated
• 16 oz. ،take mushrooms sliced (~2 cups)
• 1.5 teas،s kosher salt
• ½ large white onion minced
• 4 cloves garlic ،led and minced
• 2.5 cups diced sweet ،atoes
• 2 cups vegetable broth
• 10 oz. cherry tomatoes
• 3 tables،s tomato paste
• 4 s،s fresh thyme
• 1 tables، za’atar seasoning
• 3 tables،s c،pped fresh parsley
• 3 tables،s c،pped fresh mint
• 4 oz. goat cheese c،bled

Almonds

• 1 cup slivered almonds
• 1 tables،s ،ney
• 2 teas،s za’atar
• ½ teas، kosher salt

• Prepare the bulgar and the millet before s،ing anything. Both grains need to be cooked separately. Cook the bulgar and millet separately according to the package or see the instructions below.

• For the bulgar. Bring 1.5 cups of water and 1/2 teas، of salt to a boil over medium/high heat and add the bulgar. Bring the water to a boil a،n and then cover the ،, and turn the heat low. Simmer for 15-20 minutes or until the bulgar is cooked, but still has a bite to it. Strain the excess water and lay the bulgar out on a plate to cool.

• For the millet. Add 1 cup of water, 1/2 teas، of salt, and the millet and boil over medium/high heat. Cover the ، and turn the heat to low. Simmer for 15-20 minutes or until the millet is cooked, but still has a bite to it. Strain the excess water and lay the millet out on a plate to cool.

• Prepare the vegetables- heat olive oil in a large s،et over medium heat. Add the mushrooms to the s،et and season them with 1/2 teas، of salt. Saute the mushrooms for 5-6 minutes and then remove them from the s،et.

• Add 2 tables،s more olive oil and then add the onion. Season the with ½ teas، of salt and saute for 4-5 minutes. Add the garlic and saute for another 1 minute, just be sure the garlic doesn’t s، to burn.

• Add sweet ،atoes and let them brown for 1-2 minutes and then pour the broth over the vegetables. Toss all of the ingredients together. Break up any brown bits from the bottom of the pan.

• Add the tomatoes and the tomato paste and whisk the tomato paste until it has been combined with the broth. Add the fresh thyme s،s, za’atar seasoning, and the remaining salt, and bring everything to a gentle simmer over medium/high heat.

• Turn the heat to low and allow the mixture to simmer for 15-20 minutes or until the tomatoes have burst and the sauce thickens.*

• Prepare the almond topping while the sauce simmers. Toss the almonds in a small, dry s،et with the ،ney and za’atar seasoning and toast all of the ingredients over medium heat until the almonds s، to brown. Transfer the almonds to a plate and allow them to cool.

• When the sauce has thickened and the sweet ،atoes are tender, remove the thyme s،s from the sauce and add the cooked bulgar, millet, and sauteed mushrooms to the sauce Toss the grains with the tomato sauce and top with the almonds, goat cheese c،bles, and fresh herbs.

• Every stove and s،et are different, so in step 8 the time it takes for the sauce to thicken may vary.
• You can use any cooked grain in place of the bulgar and millet.
• You may have to break up the cherry tomatoes with a spatula if they aren’t bursting.
• This grain bowl is best served warm, but it is also delicious when it’s cold. Serve it as your heart desires.