Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Mushroom and sweet potato sauté with greens

A delicious bowl of vegetables to compliment any lunch or fine dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Culinary Collection, Superfood combos
Cuisine South African
Servings 4


  • 3 sweet potatoes
  • 3 cloves garlic, sliced
  • 45 ml olive oil
  • 200 g big brown mushrooms, thickly sliced
  • 200 g whole portabellini mushrooms
  • salt and milled pepper
  • 100 g broccolini, asparagus or baby marrow
  • 50 g baby spinach leaves
  • ½ orange, finely grated zest and juice
  • salt and milled black pepper

To serve:

  • butter fried sage leaves


  • Preheat the oven to 190°C.
    Arrange the sweet potatoes and garlic in a roasting tin. Drizzle the olive oil over the top, toss to coat and season with salt and pepper. Roast the sweet potatoes in the oven for 30 minutes.
  • Add the big brown sliced mushrooms, portabellini mushrooms and broccolini.
    Return to the oven for 15 minutes, stirring once.
  • Add the baby spinach, orange zest and juice and roast in the oven for 3 minutes, or until the spinach just starts to wilt.
  • Remove from the oven and season with salt and pepper.
Keyword sides