Sweet potato and mushroom grain bowls

Step by Step

Step 1

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

Step 2

For the bulgar. Bring 1.5 cups of water and 1/2 teaspoon of salt to a boil over medium/high heat and add the bulgar. Bring the water to a boil again and then cover the pot, 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.

Step 3

For the millet. Add 1 cup of water, 1/2 teaspoon of salt, and the millet and boil over medium/high heat. Cover the pot 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.

Step 4

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

Step 5

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

Step 6

Add sweet potatoes 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.

Step 7

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

Step 8

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.*

Step 9

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

Step 10

When the sauce has thickened and the sweet potatoes are tender, remove the thyme sprigs 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 crumbles, and fresh herbs.

Tips and Warnings

Every stove and skillet 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.

Ingredient

Cherry tomatoes

283.5 g 0.63 lbs
Tomato paste

44.36 ml 1.55 fl. ozs
Chopped fresh parsley

44.36 ml 1.55 fl. ozs
Olive oil

59.15 ml 2.07 fl. ozs
Vegetable broth

473.18 ml 16.56 fl. ozs
Slivered almonds

236.59 ml 8.28 fl. ozs
Large white onion

0.5 0.5
Sprigs fresh thyme

4 4
Honey

14.79 ml 0.52 fl. ozs
Goat cheese

113.4 g 0.25 lbs
Chopped fresh mint

44.36 ml 1.55 fl. ozs
Kosher salt

4.93 ml 0.17 fl. ozs
Diced sweet potatoes

25 cups 5914.71 ml
Garlic

4 pcs 4 pcs
Medium-grain bulgar

0.5 cup 118.29 ml
Millet

0.5 cup 118.29 ml
Shiitake mushrooms

16 oz 453.59 g
Za’atar

2 teaspoons 9.86 ml
Za’atar seasoning

1 tablespoon 14.79 ml

Amount Per Serving
	Calories	427 kcal
	Carbohydrates	43 g
	Protein	16 g
	Fat	23 g
	Fiber	9 g
	Sugar	11 g

View nutrition facts

Sweet potato and mushroom grain bowls

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Tips and Warnings

Ingredient

Nutrition Facts

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