Delicious and warm sweet potato mushroom grain bowls are packed with so many veggies, whole grains, and topped 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 will love this warm, and wholesome sweet potato mushroom grain bowl recipe!
The mushrooms and sweet potato simmer in a tomato stew and then they’re mixed with cooked bulgar and millet. Finally, they’re topped with a simple honey, za’atar, and almond mixture to round out the meal.
What is in in this grain bowl recipe?
There are 3 parts to this recipe – 1. the grains, the veggies, and the almond topping. The grains featured are bulgar and millet (don’t worry, we’ll teach you how to make them). The veggies included are sweet potato, mushrooms, tomatoes, and onion, and garlic. Finally, the crunchy almond topping is made with slivered almonds, honey, and za’atar seasoning.
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Variations
- Veggies: feel free to swap in any veggies that you love such as butternut squash, bell pepper, or regular potatoes.
- Grains: you can swap any other grain you’d like such as brown rice, wild rice, or even quinoa.
- Cheese: feel free to skip the cheese or use a different soft cheese such as Boursin.
Storage
These grain bowls will last for a few days in the fridge. We loved portioning them out into single servings for an easy grab-and-go meal option.
Serving Suggestions
We loved eating this grain bowl warm with extra goat cheese on top next to a bed of arugula. You can always serve it next to a protein, too, such as grilled chicken, cast iron steak, or sauteed shrimp.
Sweet Potato Mushroom Grain Bowl Recipe
This savory sweet potato mushroom grain bowl recipe is a wholesome meal topped with slivered almonds and goat cheese.
Prep:20 minutes
Cook:40 minutes
Total:1 hour
Ingredients
Sweet Potato and Mushrooms
- ¼ cup olive oil separated
- 16 oz. shiitake mushrooms sliced (~2 cups)
- 1.5 teaspoons kosher salt
- ½ large white onion minced
- 4 cloves garlic peeled and minced
- 2.5 cups diced sweet potatoes
- 2 cups vegetable broth
- 10 oz. cherry tomatoes
- 3 tablespoons tomato paste
- 4 sprigs fresh thyme
- 1 tablespoon za’atar seasoning
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 4 oz. goat cheese crumbled
Almonds
- 1 cup slivered almonds
- 1 tablespoons honey
- 2 teaspoons za’atar
- ½ teaspoon kosher salt
Instructions
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Prepare the bulgar and the millet before starting anything. Both grains need to be cooked separately. Cook the bulgar and millet separately according to the package or see the instructions below.
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For the bulgar. Bring 1.5 cups of water and 1/2 teaspoon of salt to a boil over medium/high heat and add the bulgar. Bring the water to a boil again and then cover the pot, and turn the heat low. Simmer for 15-20 minutes or until the bulgar is cooked, but still has a bite to it. Strain the excess water and lay the bulgar out on a plate to cool.
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For the millet. Add 1 cup of water, 1/2 teaspoon of salt, and the millet and boil over medium/high heat. Cover the pot and turn the heat to low. Simmer for 15-20 minutes or until the millet is cooked, but still has a bite to it. Strain the excess water and lay the millet out on a plate to cool.
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Prepare the vegetables- heat olive oil in a large skillet over medium heat. Add the mushrooms to the skillet and season them with 1/2 teaspoon of salt. Saute the mushrooms for 5-6 minutes and then remove them from the skillet.
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Add 2 tablespoons more olive oil and then add the onion. Season the with ½ teaspoon of salt and saute for 4-5 minutes. Add the garlic and saute for another 1 minute, just be sure the garlic doesn’t start to burn.
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Add sweet potatoes and let them brown for 1-2 minutes and then pour the broth over the vegetables. Toss all of the ingredients together. Break up any brown bits from the bottom of the pan.
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Add the tomatoes and the tomato paste and whisk the tomato paste until it has been combined with the broth. Add the fresh thyme sprigs, za’atar seasoning, and the remaining salt, and bring everything to a gentle simmer over medium/high heat.
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Turn the heat to low and allow the mixture to simmer for 15-20 minutes or until the tomatoes have burst and the sauce thickens.*
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Prepare the almond topping while the sauce simmers. Toss the almonds in a small, dry skillet with the honey and za’atar seasoning and toast all of the ingredients over medium heat until the almonds start to brown. Transfer the almonds to a plate and allow them to cool.
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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 grains with the tomato sauce and top with the almonds, goat cheese crumbles, and fresh herbs.
Tips & Notes
- Every stove and skillet are 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 the bulgar and millet.
- You may have to break up the cherry tomatoes with a spatula if they aren’t bursting.
- This grain bowl is best served warm, but it is also delicious when it’s cold. Serve it as your heart desires.
Nutrition facts
Calories: 427kcal Carbohydrates: 43g Protein: 16g Fat: 23g Fiber: 9g Sugar: 11g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
