Sweet Potato Bowls with Spiced Lamb and Mushrooms

Ingredients for Sweet Potato Bowls with Spiced Lamb and Mushrooms

• 1 teaspoon kosher salt, divided, plus more

• 1 large sweet potato (about 450g .), halved lengthwise

• 1/2 fennel bulb (about 170g ), thinly sliced, plus fronds (for serving

• optional)

• 1/2 small red onion, thinly sliced

• 60ml apple cider, coconut, or unseasoned rice vinegar

• 45ml extra-virgin olive oil, divided

• 230g lamb mince

• 1 teaspoon ground cumin

• 1/2 teaspoons ground cinnamon

• 1 teaspoon Aleppo-style pepper, plus more for serving

• 230g wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices

• 120ml plain whole-milk yoghurt

• 2 tablespoons fresh lemon juice

• 1/4 cup mint leaves

Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes.

Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 teaspoons salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.

Heat 2 tablespoons oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 teaspoon pepper, and 1/2 teaspoons salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.

Whisk yoghurt, lemon juice, and remaining 1 tablespoon oil and 1/4 teaspoons salt in a small bowl.

Divide potato halves between bowls and mash slightly with a fork. Top with yoghurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.