Watch the video below to see how easy it is to make!
Smashed Sweet Potato with Portobello Mushrooms
This recipe is from my 30-Day Programme – Emma’s Vitality Series.
Like all the recipes in the Programme, it is fast and easy to make!
The sweet potato in this dish is a great source of Vitamin B6 (Pyridoxine), which plays a central role in hormone production – and so helps to relieve symptoms of hormone imbalance, such as low mood and menstrual pain. The mushrooms contain an array of other B vitamins, to work synergistically with the B6. I’ve added in onions and garlic to help support liver function and provide gorgeous prebiotic goodness to your gut microbiota. A healthy and balancing recipe from my 30-Day Programme!
What’s In It:
400g sweet potatoes, unpeeled
2 purple onions, peeled and chopped (160g)
2 cloves garlic, peeled and crushed
2 very large, flat mushrooms, thickly sliced (300g)
2 large handfuls spinach (60g) or 1 handful chopped parsley
2 tbs extra virgin olive oil
Salt and pepper to taste
Juice from ½ lemon or 3 tsp apple cider vinegar
How To Make:
Cut the sweet potatoes into chunks and cook until soft (any method of cooking to suit you – such as steaming or roasting).
Put 1 tablespoon extra virgin olive oil in a large frypan on medium heat.
Add the onions and cook, stirring occasionally, until they are just softening. Then add the garlic and mushrooms and continue cooking, stirring occasionally, until the mushrooms are just softening.
If using spinach, stir in to wilt, season with salt and pepper and a splash of apple cider vinegar or lemon juice, then turn off the heat.
Once the sweet potato has cooked mash it with 1 tablespoon of extra virgin olive oil and a big pinch of salt and pepper.
Divide it between two serving plates and top with the mushrooms.
Scatter over the freshly chopped parsley, if using.
The gorgeous plate in the photo is from Mud Australia.
Take a look below at me making this dish from my Youtube Channel: