Lifestyle
Mushroom and sweet potato sauté with greens
When making this dish, you can use fewer sweet potatoes and more mushrooms if you want a version that’s lower in carbs.
If you’re looking for a simple and healthy plant-based recipe for a meat-free Monday, this is it. The combination of sweet potatoes, spinach leaves, and mushrooms makes for an easy meal packed with nutrients.
This recipe is so versatile; it can be eaten as a main or side dish. Recipe compliments of South African Farmers’ Association.
Ingredients
- 3 sweet potatoes
- 3 cloves garlic, sliced
- 45 ml olive oil
- 200 g big brown mushrooms, thickly sliced
- 200 g whole portabellini mushrooms
- salt and milled pepper
- 100 g broccolini, asparagus or baby marrow
- 50 g baby spinach leaves
- ½ orange, finely grated zest and juice
- salt and milled black pepper
To serve:
- Butter-fried sage leaves
Method
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Preheat the oven to 190°C.
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Arrange the sweet potatoes and garlic in a roasting tin. Drizzle the olive oil over the top, toss to coat and season with salt and pepper. Roast the sweet potatoes in the oven for 30 minutes.
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Add the big brown sliced mushrooms, portabellini mushrooms and broccolini. Return to the oven for 15 minutes, stirring once.
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Add the baby spinach, orange zest and juice and roast in the oven for 3 minutes, or until the spinach just starts to wilt.
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Remove from the oven and season with salt and pepper.
