Sweet Potato and Mushroom Grain Bowl Recipe



Scrumptious and heat candy potato mushroom grain bowls are filled with so many veggies, entire grains, and topped with goat cheese and almonds.

Discuss a meal filled with #allthegoodstuff. For those who’re in search of a recipe that’s loaded with veggies and made with entire grains, you’ll love this heat, and healthful candy potato mushroom grain bowl recipe!

The mushrooms and candy potato simmer in a tomato stew after which they’re combined with cooked bulgar and millet. Lastly, they’re topped with a easy honey, za’atar, and almond combination to spherical out the meal.

What’s in on this grain bowl recipe?

There are 3 elements to this recipe – 1. the grains, the veggies, and the almond topping. The grains featured are bulgar and millet (don’t fear, we’ll educate you find out how to make them). The veggies included are candy potato, mushrooms, tomatoes, and onion, and garlic. Lastly, the crunchy almond topping is made with slivered almonds, honey, and za’atar seasoning.

A pan filled with tomatoes and a sprig of thyme.


  • Veggies: be at liberty to swap in any veggies that you just love comparable to butternut squash, bell pepper, or common potatoes.
  • Grains: you may swap some other grain you’d like comparable to brown rice, wild rice, and even quinoa.
  • Cheese: be at liberty to skip the cheese or use a distinct smooth cheese comparable to Boursin.
A skillet filled with vegetables and feta cheese.A skillet filled with vegetables and feta cheese.


These grain bowls will final for a couple of days within the fridge. We beloved portioning them out into single servings for a straightforward grab-and-go meal possibility.

A bowl filled with quinoa, squash and feta.A bowl filled with quinoa, squash and feta.

Serving Recommendations

We beloved consuming this grain bowl heat with additional goat cheese on high subsequent to a mattress of arugula. You’ll be able to at all times serve it subsequent to a protein, too, comparable to grilled chicken, cast iron steak, or sauteed shrimp.

A bowl of quinoa and squash with feta and nuts.

Candy Potato Mushroom Grain Bowl Recipe

This savory candy potato mushroom grain bowl recipe is a healthful meal topped with slivered almonds and goat cheese.

Prep:20 minutes

Prepare dinner:40 minutes

Whole:1 hour

Fats 23

Carbs 43

Protein 16


Candy Potato and Mushrooms

  • ¼ cup olive oil separated
  • 16 oz. shiitake mushrooms sliced (~2 cups)
  • 1.5 teaspoons kosher salt
  • ½ giant white onion minced
  • 4 cloves garlic peeled and minced
  • 2.5 cups diced candy potatoes
  • 2 cups vegetable broth
  • 10 oz. cherry tomatoes
  • 3 tablespoons tomato paste
  • 4 sprigs contemporary thyme
  • 1 tablespoon za’atar seasoning
  • 3 tablespoons chopped contemporary parsley
  • 3 tablespoons chopped contemporary mint
  • 4 oz. goat cheese crumbled


  • 1 cup slivered almonds
  • 1 tablespoons honey
  • 2 teaspoons za’atar
  • ½ teaspoon kosher salt


  • Put together the bulgar and the millet earlier than beginning something. Each grains have to be cooked individually. Prepare dinner the bulgar and millet individually in accordance with the package deal or see the directions beneath.

  • For the bulgar. Carry 1.5 cups of water and 1/2 teaspoon of salt to a boil over medium/excessive warmth and add the bulgar. Carry the water to a boil once more after which cowl the pot, and switch the warmth low. Simmer for 15-20 minutes or till the bulgar is cooked, however nonetheless has a chunk to it. Pressure the surplus water and lay the bulgar out on a plate to chill.

  • For the millet. Add 1 cup of water, 1/2 teaspoon of salt, and the millet and boil over medium/excessive warmth. Cowl the pot and switch the warmth to low. Simmer for 15-20 minutes or till the millet is cooked, however nonetheless has a chunk to it. Pressure the surplus water and lay the millet out on a plate to chill.

  • Put together the vegetables- warmth olive oil in a big skillet over medium warmth. Add the mushrooms to the skillet and season them with 1/2 teaspoon of salt. Saute the mushrooms for 5-6 minutes after which take away them from the skillet.

  • Add 2 tablespoons extra olive oil after which add the onion. Season the with ½ teaspoon of salt and saute for 4-5 minutes. Add the garlic and saute for one more 1 minute, simply ensure the garlic doesn’t begin to burn.

  • Add candy potatoes and allow them to brown for 1-2 minutes after which pour the broth over the greens. Toss the entire substances collectively. Break up any brown bits from the underside of the pan.

  • Add the tomatoes and the tomato paste and whisk the tomato paste till it has been mixed with the broth. Add the contemporary thyme sprigs, za’atar seasoning, and the remaining salt, and convey every part to a mild simmer over medium/excessive warmth.

  • Flip the warmth to low and permit the combination to simmer for 15-20 minutes or till the tomatoes have burst and the sauce thickens.*

  • Put together the almond topping whereas the sauce simmers. Toss the almonds in a small, dry skillet with the honey and za’atar seasoning and toast the entire substances over medium warmth till the almonds begin to brown. Switch the almonds to a plate and permit them to chill.

  • When the sauce has thickened and the candy potatoes are tender, take away 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 high with the almonds, goat cheese crumbles, and contemporary herbs.

Ideas & Notes

  • Each range and skillet are totally different, so in step 8 the time it takes for the sauce to thicken might range.
  • You need to use any cooked grain instead of the bulgar and millet.
  • You will have to interrupt up the cherry tomatoes with a spatula in the event that they aren’t bursting.
  • This grain bowl is greatest served heat, however it’s also scrumptious when it’s chilly. Serve it as your coronary heart wishes.

Vitamin information

Energy: 427kcal Carbohydrates: 43g Protein: 16g Fats: 23g Fiber: 9g Sugar: 11g

Images: pictures taken on this put up are by Ashley McGlaughlin from The Edible Perspective.


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