A warming fall salad, its ingredients will support your Lung, Liver and Large Intestine.

Yields1 Serving
 1 large sweet potato, cut into bite-size chunks
 8-10 mushrooms sliced
 10-12 cherry tomatoes, cut in half
 5 chestnuts chopped
 2 tsp. apple cider vinegar
 1/2 teaspoon cinnamon
 2 Tablespoons olive oil
1

Place sweet potatoes on a baking sheet coated with parchment paper. Drizzle with olive oil, salt, and cinnamon.

2

Bake for 15-20 minutes at 350 degrees until they are soft enough to pierce with a fork.

3

Meanwhile, stir-fry the sliced mushrooms in a wok or large pan with olive oil, salt and apple cider vinegar for about 6-7 minutes.

4

Add the spinach and chestnuts and cook 2-3 minutes, or until it begins to wilt.

5

Remove the pan from the heat and gently stir in the cherry tomatoes and sweet potatoes.

6

Serve warm, over quinoa, for a complete meal.

7

Optional: For a spicey touch add jalapeno peppers in step three.

CategoryCooking Method,

Ingredients

 1 large sweet potato, cut into bite-size chunks
 8-10 mushrooms sliced
 10-12 cherry tomatoes, cut in half
 5 chestnuts chopped
 2 tsp. apple cider vinegar
 1/2 teaspoon cinnamon
 2 Tablespoons olive oil

Directions

1

Place sweet potatoes on a baking sheet coated with parchment paper. Drizzle with olive oil, salt, and cinnamon.

2

Bake for 15-20 minutes at 350 degrees until they are soft enough to pierce with a fork.

3

Meanwhile, stir-fry the sliced mushrooms in a wok or large pan with olive oil, salt and apple cider vinegar for about 6-7 minutes.

4

Add the spinach and chestnuts and cook 2-3 minutes, or until it begins to wilt.

5

Remove the pan from the heat and gently stir in the cherry tomatoes and sweet potatoes.

6

Serve warm, over quinoa, for a complete meal.

7

Optional: For a spicey touch add jalapeno peppers in step three.

SWEET POTATO AND MUSHROOM CASEROLE

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