16 oz Highline Mini Bella Mushrooms, sliced
1 cup mixed grains, cooked according to package instructions
2 tbsp olive oil
½ white onion, finely chopped
4 cloves garlic, minced
Salt, to taste
2½ cups sweet potatoes, diced
10 oz cherry tomatoes
3 tbsp tomato paste
4 sprigs fresh thyme
1 tbsp za’atar seasoning
Toppings
1 cup slivered almonds, toasted
1 tbsp honey
3 tbsp fresh parsley, chopped
3 tbsp fresh mint, chopped
4 oz goat cheese, crumbled
Prep Time: 30 mins
Cook Time: 30 mins
Servings: 4
1 Heat 2 tbsp olive oil in a large pan over medium heat. Add in the mushrooms and sprinkle with salt. Cook for 5–6 minutes until golden brown and tender. Set aside.
2 In the same pan, cook the chopped onion for 5 minutes, then stir in the garlic for another minute. Add the diced sweet potatoes and let them cook for 2 minutes, until browned.
3 Pour in the vegetable broth. Add the cherry tomatoes and tomato paste. Stir to combine everything well. Add in thyme. Let it all simmer on low for 20 minutes, until the sweet potatoes are soft.
4 While the veggies are simmering, toast the almonds in a dry pan with honey and salt. Set aside to cool.
5 Remove thyme sprigs from the pan. Add in your cooked grains and sautéed mushrooms. Mix together.
6 Spoon into bowls and top with the almonds, crumbled goat cheese, and fresh herbs. Enjoy!
To learn more about Highline Mushrooms,
visit www.highlinemushrooms.com
