Asian

Roasted mushrooms with honey soy sweet potato

Name: Roasted mushrooms with honey soy sweet potato recipe
Yield: 2
Cuisine: /asian
Ingredients: 200g sweet potato, peeled then cut into 3cm pieces; 1 tbs salt-reduced soy sauce; 1 clove garlic, crushed; 1 tsp honey; 2 tsp sesame oil; 200g button mushrooms; 200g cherry tomatoes, halved; 400g can cannellini beans, drained then rinsed; Olive oil spray; 60g kale, stalks removed, leaves roughly chopped; 2 tsp pumpkin seeds

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by Michelle Bridges

Mar 15, 2020

“Mushrooms are filling and nutritious, and combined with the cannellini beans they make a really satisfying vego meal,” says Michelle Bridges. This is an edited extract from 12WBT Low-carb Solution by Michelle Bridges (published by Macmillan Australia, RRP $36.99).

200g sweet potato, peeled then cut into 3cm pieces
1 tbs salt-reduced soy sauce
1 clove garlic, crushed
1 tsp honey
2 tsp sesame oil
200g button mushrooms
200g cherry tomatoes, halved
400g can cannellini beans, drained then rinsed
Olive oil spray
60g kale, stalks removed, leaves roughly chopped
2 tsp pumpkin seeds

Method

1.

Preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with baking paper. Place the sweet potato, soy sauce, garlic, honey and sesame oil in a large bowl and toss to coat. Spread over one of the prepared trays and roast for 30 minutes or until tender and golden.
2.

Meanwhile, spread the mushrooms, tomatoes and cannellini beans over the remaining tray. Season with freshly ground black pepper and lightly spray with olive oil, then roast for 20 minutes or until soft.
3.

Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add the kale and cook, stirring, for 1-2 minutes until wilted, adding a splash of water to create steam.
4.

Divide the sweet potato, mushrooms, tomatoes, beans and kale between two plates. Sprinkle with the pumpkin seeds and serve.