A lot of people I know are reigning in their spending for the new year to help them with savings, getting rid of debt, etc. While I can count myself lucky in that we have no debt and we’ve been rigorously saving for years, I have noticed that we’ve eaten in almost all our meals so far this month. And strangely, it hasn’t felt like we’ve missed anything. Hardly! We’ve been eating very well and quite healthily, I might add.
Take this meal as an example. It seems rather plain – just remnants from the fridge: yams and mushrooms (and a tiny bit of leftover cauliflower – which I left out of the recipe because I felt it didn’t really add anything special to the dish). But this dish was more than just some random veg – I thought it quite flavourful and delicious, especially when served over millet. Somehow, the yams and the mushrooms work together as a great pair, with some chunky red onions along for the ride.
The yams have a definite sweetness and it goes so nicely with the tang from the white wine vinegar. I added in some maple syrup to round out the sweetness to the onions and mushrooms and it was a good move. The Mexican chili powder and smokey chipotle played nicely here adding a little earthy heat. While you could serve this alone as part of a meal, I loved this over millet. You could easily pair this with brown rice – but if rice is your go-to grain, branch out and try something new, like millet, quinoa or farro instead.
mexican-spiced roasted mushrooms & yams
3 yams, peeled & diced
1/2 onion, large dice
2 T olive oil
2 T white wine vinegar
1 T maple syrup
1 t chili powder
1/4 t chipotle powder
1/2 t fine-grained sea salt
a good grind of black pepper
2 c sliced mushrooms (I used baby bellas)
Preheat oven to 350F. In a large bowl, toss the yam and onion together along with the oil, vinegar, maple syrup, chili powder, chipotle powder, and salt. Toss until well coated. Prepare a baking sheet with parchment, foil or silpat and then use a slotted spoon to remove the yams and onions to the prepped baking sheet. Reserve extra liquid in bowl and set aside. Arrange yams & onions in one layer. Bake for 20 minutes.
Meanwhile, add the mushrooms into the bowl with the leftover dressing and toss well. Give a good grind of black pepper over top. When the yams and onions come out from the oven, flip and arrange space on the baking sheet for the mushrooms. Bake for 10-15 minutes or until mushrooms are golden brown & well-roasted. Remove from oven and serve immediately over your favorite rice or grain (I like millet).