Mushroom and Lamb Sweet Potato Bowls - AMY'S GARDEN
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 servin
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Cooking tools:
- Steamer basket
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spatula
- Whisk
- Fork
- Measuring spoon
- Measuring cup
- Serving bowl
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 (or beef, chicken or tempeh)
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
- 1 tsp. Aleppo-style pepper, plus more for serving
- 8 oz. wild mushrooms, sliced into ¼" slices
- ½ cup plain full-fat yogurt
- 2 Tbsp. fresh lemon juice
- ¼ cup mint leaves
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