Go Back
Melting Sweet Potato Bowls with Mint Chimichurri

Melting Sweet Potato Bowls with Mint Chimichurri

These Melting Sweet Potato Bowls feature buttery potatoes served on a bed of farro with roasted cremini and shiitake mushrooms drizzled with a sharp and fiery chimichurri.
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Servings 2

Ingredients
  

Mint Chimichurri

  • ¼ cup fresh mint finely chopped
  • 2 tbsp fresh oregano finely chopped
  • 3-4 red chilis finely sliced
  • 2 cloves garlic minced
  • 1 shallot finely diced
  • ¾ tsp salt
  • ½ cup olive oil
  • ¼ cup red wine vinegar

Melting Sweet Potato Bowls

  • 2 sweet potatoes cut into 1 ½ inch thick medallions
  • 2 tsp salt divided
  • 2 tbsp unsalted butter melted
  • 3 tbsp olive oil divided
  • 227g (8oz) cremini mushrooms stems removed
  • 100g (3.5oz) shiitake mushrooms stems removed
  • 2 tbsp soy sauce
  • 1 tbsp honey**
  • 1 cup farro
  • 3 cups water
  • 1 cup fresh arugula
  • 1 batch mint chimichurri see above
  • additional mint leaves for serving

Instructions
 

For the Chimichurri

  • 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.

For the Melting Sweet Potato Bowls

  • 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.
  • Place the potato medallions on the large baking sheet and transfer them to the oven. Bake the potatoes for 40 minutes, turning once halfway through.
  • Once the potatoes are in the oven, dress the mushrooms. Place the mushrooms in the bowl that held the potatoes and add the soy sauce and the remaining olive oil. Toss to coat. Transfer the mushrooms to the smaller baking sheet and pop them in the oven when it's time to flip the sweet potatoes - 20 minutes into their cook-time. Roast the mushrooms for the remaining 20 minutes.
  • While the veggies are roasting, pour the farro into a saucepan. Add the water and the remaining salt. Place the saucepan over medium-high heat and bring to a boil. Reduce to a simmer and cook until the farro is tender - about 20 minutes. Drain the farro and keep warm 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, mushrooms, and a handful of arugula. Finish the bowls with a generous drizzle of chimichurri and garnish with fresh mint leaves. Serve immediately.

Notes

**The honey is optional and can be omitted altogether or replaced with maple or agave syrup for a vegan-friendly option. 
Keyword chimichurri, cremini mushrooms, farro, mint, shiitakes, Sweet Potato