This a perfect quick lunch dish that will make your body love you. It is packed with iron rich spinach, vitamin B filled mushrooms and anti-oxident loaded filled mushrooms. The best part for me however, are the sweet potatoes. Not only are they one of nature’s richest sources of beta-carroteine (super important for your body to…., but they’re also fantastic providers of Vitamins A and C, antioxidants, fibre, potassium, manganese and B6. As a result they have awesome anti-inflammatory properties and help to control your blood sugar.
I got this recipe from the amazing Deliciously Ella blog and adapted it slightly to make it my own.
Serves 4
- 2 large sweet potato (orange)
- a dozen mushrooms
- 2 bowls of (cooked) spinach
- teaspoon of died basil
- two dozen (24) cherry tomatoes
- apple cider vinegar
- nutmeg
- spinach (frozen or fresh)
- salt & pepper
- olive oil
- 1 lemon
- cashew nuts
- feta (optional)
Method
Method
Slice the sweet potatoes into bite-seized cubes and place them on a baking tray. Drizzle with olive oil, salt and pepper. Bake for 15-20 minutes at 190C, until they’re deliciously soft.
While these cook, slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and basil. This should take about 7 minutes. Just before the end add the spinach and allow it to wilt for 2 minutes. If it is frozen, place about 10 spinach balls into the microwave for about 3minutes. Once the spinach is ready, add ground nutmeg to taste. Slice the cherry tomatoes into halves, season with salt & pepper and add to the mushrooms and allow to simmer.
Once the sweet potato is soft, add all of the ingredients into a nice dish, mix together and put back into the oven for 5minutes. At this stage you can add feta if you wish! Roast a handful of cashews until golden brown in a separate pan and scatted over the top for added bite. Slice the lemon into four and put on each plate to serve.
Serve and enjoy!
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