Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil or coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup cremini or shiitake mushrooms, sliced
- 1 cup fresh spinach or kale
- Toppings: nuts, seeds, herbs, feta cheese, yogurt (as desired)
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into 1-inch cubes.
- Toss the sweet potato cubes in a bowl with olive oil, cinnamon, nutmeg, and salt until well coated.
- Spread the cubes on a baking sheet lined with parchment paper and roast for about 25-30 minutes or until tender and golden.
- Heat a skillet over medium heat and add a drizzle of oil. Add your sliced mushrooms and a pinch of salt, sautéing until golden brown, about 5-7 minutes.
- Add minced garlic towards the end of cooking the mushrooms for extra flavor.
- In the same skillet, wilt a handful of spinach or kale for about a minute with a splash of water or broth.
- Assemble your bowls starting with the roasted sweet potatoes, then top with sautéed mushrooms and greens. Add your desired toppings.
- Serve warm and enjoy the cozy flavors!
Notes
Feel free to experiment with different toppings to suit your tastes. This dish is versatile and can be adjusted to accommodate dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian