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).
Mmm, yes! Roasted sweet potatoes mixed with some other veggie (usually carrots) and chickpeas, all over grains is a standard meal in our house. Never thought mushrooms would work, but this sounds delicious!
yum! roasting is such a great way to get your veggies. 🙂 and the sweet-spicy thing you have going on sounds like a perfect way to kick those winter blues in the butt!
I eat in for almost every meal also and never feel deprived! Love these throw-together roasted veggie meals. They’re the best.
Mushrooms are my favorite thing, how have we not put them with sweet potatoes yet? Oh this is getting made!
I really love meals that come from the fridge and end up being delicious! This combinations sounds wonderful!
I really like preparing vegetables this way. The roasting really sweetens the root vegetables makes them taste like candy. I seldom eat out but do enjoy a Japanese food outing once in a while. I’m all for frugal cooking as long as it tastes good 🙂
Jacqui, try the mushrooms, it really works well together!
Karen, I’m all for the sweet + spicy combo.
Joanne, I guess it’s not so much that I feel deprived, but I do get tired of doing all the cooking, so usually we order in or go out once a week. This month, we haven’t done any of that. I’ve been cooking up a storm of delicious dishes, so I hope I can keep this up!
Margy & Lee, I hope you enjoy!
Thanks NicoleD, it works so well this dish.
Joanne, agreed and I like how the spice acts against the sweetness. I’m pretty thrifty but do enjoy going out once in a while!
Cooking, for me, is such a perfect way to spend a chilly winter evening. So I don’t do it just to save money but because I love it – and it’s healthier! This totally wins. I love the Mexican spice element. MMMM!
Ooo you know I have some mushrooms in the fridge that I was wondering what to do with! And I love roasted mushrooms. And of course sweet potatoes make everything delicious.
If this is anywhere close to the last sweet potato salad you posted, then it’s the bomb! I totally rocked out on it.
I made this for dinner and put it over bulgar wheat- I loved it! It’s going into the rotation.
So true, Kimberley! Thanks 🙂
Ashley, roasted mushrooms are soooo good.
Shan, I hope you try it. This isn’t a salad per se, but it is delicious.
Suzanne, glad you enjoyed it. I’m glad it went well over bulgar!
This is great because it is so simple and contains ingredients everyone has in their kitchen. I could make this on any week night!
LOVE this! I might add some cubes of tofu to make it a meal — so tasty and comforting. Thanks for sharing!
My boyfriend made it for us the other night and added carrot and quinoa- we both loved it. So tasty and healthy too!
These were delicious! I served this alongside free range organic lemon chicken thighs with brocolli, and Trader Joe’s brown rice medley, which has barely and daikon radish seeds. My 6 year old loved it too!
Definitely, Tasha, it’s a great simple dish.
CookiePie, I think it would go nicely with tofu!
Esther, so glad you both enjoyed it.
Yvonne, hooray!! Sounds like a fantastic meal. And now I really wish we had a TJ’s close by!
That looks delicious! Good roasted veg is an under-appreciated meal, and it’s so versatile. I’m always hesitant to put potatoes in the mix when I’m serving it over grains, but yams have that same great texture with so much more in nutrients. Congratulations on eating in, but it looks like it’s not too much of a hardship!
I love roasted veg so much, Ella! Thanks.