Sweet Potato Bowls with Spiced Lamb and Mushrooms

healthyish sweet potato fennel red onion apple cider vinegar lamb cumin cinnamon mushroom yogurt lemon juice mint

Anna Stockwell

2 servings

Source

Ingredients

1 tsp. kosher salt, divided, plus more

1 large sweet potato (about 1 lb.), halved lengthwise

½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)

½ small red onion, thinly sliced

¼ cup apple cider, coconut, or unseasoned rice vinegar

3 Tbsp. extra-virgin olive oil, divided

½ lb. ground lamb

1 tsp. ground cumin

½ tsp. ground cinnamon

1 tsp. Aleppo-style pepper, plus more for serving

8 oz. wild mushrooms (such as shiitake, oyster, chanterelle, porcini, hen of the woods, black trumpet), sliced into ¼" slices

½ cup plain full-fat yogurt

2 Tbsp. fresh lemon juice

¼ cup mint leaves

Method

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 ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.

Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. 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 yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl.

Divide potato halves between bowls and mash slightly with a fork. Top with yogurt 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.