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Melting Sweet Potato Bowls with Mint Chimichurri

Preheat the oven to 425° F. Line a large and a small baking sheet with parchment paper and set both aside. Whisk to combine 2 tablespoons of the olive oil and butter.

Place the sweet potato medallions in a large bowl and pour the olive oil mixture over top. Add half of the salt and toss to coat the potatoes.

Bake the potatoes for 40 minutes, turning once halfway through. Once the potatoes are in the oven, dress the mushrooms.

Place the mushrooms in a bowl add the soy sauce and the remaining olive oil. Toss to coat. Pop the mushrooms in the oven and bake for 20 minutes.

Place the herbs, shallot, garlic, chilis, and salt in a bowl. Add the olive oil and vinegar and stir to combine. Transfer to the fridge until ready to serve.

When the sweet potatoes come out of the oven, drizzle them immediately with the honey.  Spoon the farro into bowls and top with sweet potato medallions.

Add mushrooms, and a handful of arugula. Finish the bowls with a generous drizzle of chimichurri and garnish with fresh mint leaves.