SWEET POTATO AND MUSHROOM CASEROLE
A warming fall dish, its ingredients will support your Lung, Liver and Large Intestine.
[cooked-sharing]
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 spicy touch add jalapeno peppers in step three.
CategoryVegetables
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
