Sweet potato bowls with spiced lamb and mushrooms recipe

Ingredients for Sweet potato bowls with spiced lamb and mushrooms

• 1 tsp kosher salt, divided, plus more

• 450 g large sweet potato, halved lengthwise

• 170 g fennel bulb, thinly sliced, plus fronds (for serving; optional)

• 1 small red onion, thinly sliced

• 60 ml apple cider vinegar, coconut vinegar, or unseasoned rice vinegar

• 45 ml extra-virgin olive oil, divided

• 225 g minced lamb

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 1 tsp Aleppo-style pepper, plus more for serving

• 225 g wild mushrooms (such as oyster or shiitake), sliced into 0.5 cm slices

• 120 ml plain full-fat yogurt

• 30 ml fresh lemon juice

• 15 g mint leaves

How to make Sweet potato bowls with spiced lamb and mushrooms

1. Fill a large pot with about 2.5 cm of water and season with a generous pinch of salt.

2. Set a steamer basket in the pot and cover it. Bring the water to a boil.

3. Add the potatoes to the steamer basket, cover, and steam until fork-tender, about 20–25 minutes.

4. Meanwhile, combine the sliced fennel, onion, vinegar, and 1/4 tsp salt in a medium bowl.

5. Let the mixture sit, tossing occasionally, for at least 10 minutes and up to 30 minutes.

6. Heat 2 tbsp oil in a large frying pan over medium-high heat.

7. Add the minced lamb, cumin, cinnamon, 1 tsp pepper, and 1/2 tsp salt, pressing the mixture into an even layer.

8. Cook undisturbed until the bottom is well browned, about 4 minutes.

9. Break the lamb into pieces with a spatula and continue to cook, stirring occasionally, until browned, about 1–2 minutes.

10. Push the lamb mixture to one side of the frying pan and add the mushrooms in an even layer.

11. Season the mushrooms with salt and cook undisturbed until they begin to brown and soften, about 3 minutes.

12. Stir the mushrooms into the lamb mixture and continue to cook, stirring occasionally, until the mushrooms are golden brown, about 2 minutes more.

13. In a small bowl, whisk together the yogurt, lemon juice, remaining 1 tbsp oil, and 1/4 tsp salt.

14. Divide the potato halves between serving bowls and mash slightly with a fork.

15. Top each potato with the yogurt sauce and the mushroom mixture.

16. Lift the fennel and onion out of the vinegar with your hands and scatter them over the bowls, discarding the vinegar.

17. Finish with fresh mint, fennel fronds (if using), and a sprinkle of pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.