The delicious and warm Sweet Potato Mushroom Cereal Bowls are packed with so many veggies, whole grains and finished with goat cheese and almonds.
Talk about a meal packed with #allthegoodstuff. If you’re looking for a recipe that’s loaded with veggies and made with whole grains, you’ll love this warm and healthy Sweet Potato Mushroom Bowl recipe!
Mushrooms and sweet potato are simmered in a tomato stew, then mixed with baked Bulgarian and millet. Finally, they are topped with a simple mixture of honey, za’atar and almond to finish off the meal.
What’s in this cereal bowl recipe?
There are 3 parts to this recipe – 1. the grains, the vegetables and the almond coating. The featured grains are Bulgarian and millet (don’t worry, we’ll teach you how to make them). The vegetables included are sweet potato, mushrooms, tomatoes and onion and garlic. Finally, the crunchy almond topping is made with chopped almonds, honey and za’atar seasoning.
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- Vegetables: Feel free to swap in veggies you love, like zucchini, bell pepper, or regular potatoes.
- Cereals: you can swap in any other grain you want, like brown rice, wild rice, or even quinoa.
- Cheese: Feel free to omit the cheese or use a different soft cheese like Boursin.
These cereal bowls will last for a few days in the fridge. We loved dividing them into individual portions for an easy meal option.
We loved eating this grain bowl warm with extra goat cheese on top next to a bed of arugula. You can always serve it alongside a protein such as roast chicken, sirloin steak, or sautéed shrimp.
Sweet Potato Mushroom Bowl Recipe
This savory sweet potato mushroom bowl recipe is a healthy meal with chopped almonds and goat cheese.
Sweet potato and mushrooms
- ¼ cup olive oil separated
- 16 ounce. shiitake mushrooms sliced (~2 cups)
- 1.5 teaspoons kosher salt
- ½ large white onion minced meat
- 4 cloves garlic peeled and chopped
- 2.5 cups diced sweet potatoes
- 2 cups vegetable stock
- 10 ounce. Cherry tomatoes
- 3 tablespoons tomato paste
- 4 sprigs of fresh thyme
- 1 Tablespoon za’atar seasoning
- 3 tablespoons fresh parsley chopped
- 3 tablespoons fresh mint, chopped
- 4 ounce. goat cheese shattered
Prepare the bulgar and millet before starting anything. Both grains should be cooked separately. Cook bulgar and millet separately according to package or see instructions below.
For the Bulgarian. Bring 1.5 cups water and 1/2 teaspoon salt to a boil over medium/high heat and add the bulgar. Bring the water to a boil again, then cover the pot and lower the heat. Simmer for 15-20 minutes or until the bulgar is cooked through but still has a bite to it. Drain the excess water and place the bulgar on a plate to cool.
For the millet. Add 1 cup water, 1/2 teaspoon salt and the millet and bring to a boil over medium/high heat. Cover the pot and lower the heat. Simmer for 15-20 minutes or until the millet is cooked but still has a bite. Drain the excess water and spread the millet on a plate to cool.
Prepare the vegetables – heat the olive oil in a large pan over medium heat. Add the mushrooms to the pan and season with 1/2 teaspoon salt. Saute the mushrooms for 5-6 minutes and then remove them from the pan.
Add 2 more tablespoons of olive oil, then add the onion. Season with ½ teaspoon of salt and saute for 4-5 minutes. Add the garlic and saute for another 1 minute, just make sure it doesn’t start to burn.
Add the sweet potatoes and let them brown for 1-2 minutes and then pour the broth over the vegetables. Mix all the ingredients together. Scrape up any brown bits from the bottom of the pan.
Add the tomatoes and tomato paste and beat the tomato paste until it is combined with the stock. Add the fresh thyme sprigs, za’atar seasoning and remaining salt and bring to a simmer over medium/high heat.
Lower the heat and let the mixture simmer for 15-20 minutes or until the tomatoes burst and the sauce thickens.*
Prepare the almond topping while the sauce is simmering. Toss the almonds in a small, dry pan with the honey and za’atar seasoning and toast all the ingredients over medium heat until the almonds begin to brown. Transfer the almonds to a plate and let them cool.
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 beans with the tomato sauce and top with the almonds, crumbled goat cheese. and fresh herbs.
Tips & Notes
- Every hotplate and every pan is 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 bulgar and millet.
- You may need to break up the cherry tomatoes with a spatula if they don’t pop.
- This grain bowl is best served warm, but it’s also delicious cold. Serve to your heart’s content.
Calories: 427kcal Carbohydrates: 43G Protein: 16G Fat: 23G Fiber: 9G Sugar: 11G
Photo: The photos taken in this post are by Ashley McGlaughlin of The Edible Perspective.