What’s up everybody?! Last week I posted a pic of this dish on Instagram and got so many request for the recipe, that I’m sharing it with you guys. For the past several months, I’ve been on this journey to change what my family and I are eating. I have slowly been replacing a lot of the bad things in my fridge and pantry with healthier alternatives, but it hasn’t been easy to find healthy things that the kids like. It has been somewhat of a challenge but we are adjusting never the less. Everybody knows that eating healthy, organic (whatever you want to call it) is not cheap. It is a dang near a culture shock when you compare the prices of the regular food to the organic foods. I mean organic produce is 2x sometimes 3x more than the price of regular produce. You can’t put a price on your health and well being but you can put a budget on it. I love saving money on everything, even food. That is what I love about this dish. It gives you a delicious, healthy meal and it won’t break the bank or give you an anxiety attack at the checkout counter. LOL! This meal is low in carbs and I don’t use any meat for all of my friends looking for vegetarian dinner ideas. This recipe and ingredients should not cost you more than about $25 dollars.
• 2-3 Portobello Mushrooms (depending on who you’re making the meal for)
• Cherry Tomatoes (about a little more than half of the container)
• Fresh Spinach
• Garlic Powder (for the tomatoes)
• 1 Lg. Sweet Potato
• 1 Clove of Garlic
• 3/4 cup of Chicken Broth
• Salt and Pepper
• Olive Oil
Preheat oven to 350. Remove the stems and place mushrooms on sheet pan stem side down. Drizzle olive oil and salt and pepper both sides (focusing mostly on the inside where the stem would be). Roast them in the oven for about 15 minutes or until they are tender. ***NOTE: You can also grill these or cook them on top of the stove.
You can’t get more simple than spinach. I sautee mine in a pan on medium heat with a little bit of olive oil, salt and pepper and that’s it. Let that cook down until it’s tender, and set it aside.
For the tomatoes I slice them into halves or fourths depending on the size. Drizzle your pan with the olive oil and put in your tomatoes. I season them with salt, pepper and the garlic powder while they in the pan. Cook them on medium heat stirring them occasionally until they begin to burst. The tomatoes are going to make their own sauce (which is what really ties this dish together). Set the tomatoes to the side with your spinach. To assemble, take one of the mushrooms and fill the stem side with some of the spinach and the tomatoes. I like to drizzle some of the juice from the tomato pan on the mushrooms.
Dice the potatoes into quarter inch thick pieces (about the size of a dime). I put a little butter in the pan and place the sweet potatoes in. Pour in the chicken broth and chopped garlic clove and season with salt and pepper. Let the potatoes cook on low to medium heat for about 20-25 minutes until the potatoes are tender. Remove from the heat and serve with the mushrooms.
This meal is so yummy, the Portobellos are so thick and hearty you won’t be able to tell you’re not eating meat and the sweet potatoes are the perfect addition to balance out the savory of the mushrooms. I hope you guys enjoy it. What are some of your favorite budget friendly healthy meals? Share some of your recipes with me in the comments!
FIND YOUR PASSION. DEFINE YOUR STYLE. EMBRACE YOUR BEAUTY.