Healthy Nutritious Mushroom Stack with a Side of Sweet Potato

Simple, cheap and easy to make Paleo recipe brought to you by AnarchistKitchen. For all you true Paleo fans, you can omit the hummus and just add more avocado, either way this is one filling and delicious meal. One other option for those of you wanting to avoid using oil, you could likely use water instead. This recipe makes a serving of one yet can easily be adapted to make a meal for an entire family. Let’s get started now.

Ingredients

  • Sweet potatoes
  • Oil
  • Salt (to taste)
  • Greens (of choice)
  • Tomato (sliced)
  • Hummus (your favorite)
  • Portabella mushroom
  • Soy sauce (optional)
  • Water
  • Avocado
  • Sprouts or tapenade (as a topping)

Directions

Step 1: prepare sweet potato wedges

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Preheat the oven to 400 F. Cut sweet potatoes into wedge size pieces.

Step 2: coat sweet potatoes

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Mix sweet potato wedges with a coating of oil and salt to taste in a bowl. Then place them on a baking sheet and into the oven for about 45 minutes.

Step 3: sauté greens

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Take a heaping amount of greens of your choice and sauté them in a fry pan with oil and salt. Remember that they will cook down to a small amount so start out with lots.  Cook just until the greens wilt, stirring often and set aside.

Step 4: cook mushroom

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In a skillet cook the portabella mushroom with oil and soy sauce and add a tiny amount of water. Put a lid on the mushroom and steam until softened. Flip over every once in a while to ensure it is cooked through.

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Step 5: serving

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On a plate layer the greens first, then add sliced tomatoes, add a layer of hummus, then avocado and finally the portabella mushroom. Top this with some sprouts or tapenade. Serve the sweet potatoes on the side and enjoy!

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