Because of work, dinner has come late a few times this week and we haven't eaten together. It happens. Last night I fed the kids their favorite meal of canned split pea soup and buttered tortillas (yes, weird, but they love it) and we finally got cooking around 8:30pm. This meal is so satisfying and easy to make, and again super nutritious. It happens to be vegan, but just think of it as burgers and fries.
Portabella Burgers with Sweet Potato Fries
2 large Portabella mushrooms, remove stem
2 slices of Heirloom tomatoes, butter lettuce
2 whole wheat buns
2 medium sweet potatoes,cut into 1" wedges
3 tablespoons of olive or grapeseed oil
1 teaspoon smokey paprika
1 tablespoon olive oil
1 tablespoon white wine or champagne vinegar
1 tablespoon spicy Dijon mustard
1/2 teaspoon salt, pepper
Preheat oven to 400
Turn on panini grill, grill plate, bbq
Coat the sweet potatoes with the oil, salt, pepper and paprika. Put on a sheet pan and bake for 25 minutes, shake them up half way through so they crisp evenly.
Whisk the glaze together and baste both sides of the mushrooms. Grill each side on medium-high heat for 5 minutes each side until the mushroom starts to open and becomes soft.
Assemble burgers, with condiments of your choice, plate your fries
We used the leftover glaze to dress a simple spinach salad with apple, blackberries and avocado. Tip: if you pre-cut the sweet potatoes ahead of time, this could take only 25 minutes to make at cook time. Not bad!