Matthews, North Carolina
1 tbsp olive oil 1 purple sweet potato, cubed 1⁄2 shallot, thinly sliced 1 clove garlic, minced 1⁄2 cup baby bella mushrooms, sliced
1⁄2 cup cherry tomatoes, halved 1 tsp fresh chopped rosemary 1 tsp fresh chopped sage 1 tsp Italian seasoning 1⁄2 tsp salt 1⁄4 tsp pepper 1⁄2 tsp red pepper flakes 1⁄2 tsp paprika Juice of 1 lemon Arugula, avocado, sliced green onions and sriracha, for topping
Heat the olive oil in a medium pan over medium-high heat.
Add sweet potato and cook for 6-8 minutes until tender when pierced with a fork.
Add shallot and garlic and cook for another 2 minutes.
Add mushrooms, cherry tomatoes, all seasonings and lemon juice. Cook for an additional 3 minutes.
Remove pan from heat and sprinkle with arugula, chopped avocado and sliced green onions. Add a swirl of sriracha or serve with your favorite salsa.