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Matthews, North Carolina
1 tbsp olive oil
1 purple sweet potato, cubed
1⁄2 shallot, thinly sliced
1 clove garlic, minced
1⁄2 cup baby bella mushrooms, sliced
1⁄2 cup cherry tomatoes, halved
1 tsp fresh chopped rosemary
1 tsp fresh chopped sage
1 tsp Italian seasoning
1⁄2 tsp salt
1⁄4 tsp pepper
1⁄2 tsp red pepper flakes
1⁄2 tsp paprika
Juice of 1 lemon
Arugula, avocado, sliced green onions and sriracha, for topping
Heat the olive oil in a medium pan over medium-high heat.
Add sweet potato and cook for 6-8 minutes until tender when pierced with a fork.
Add shallot and garlic and cook for another 2 minutes.
Add mushrooms, cherry tomatoes, all seasonings and lemon juice. Cook for an additional 3 minutes.
Remove pan from heat and sprinkle with arugula, chopped avocado and sliced green onions. Add a swirl of sriracha or serve with your favorite salsa.