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I have shared my rice bowls many times in the past, and they are some of my favorite, quick meals. However, the other day, I had a huge sweet potato that needed to be used, but I really wanted a burger. I didn’t want a bun, so I decided to make a burger bowl or deconstructed burger. I made my sweet potato into spicy sweet potato hash browns & then layered in the bowl with some mushrooms that I had sauteed in extra virgin olive oil and white wine.
Spicy Sweet Potato Hash Browns
- 1 –2 large sweet potatoes
- Extra virgin olive oil
- Cinnamon
- Cayenne
- Sea Salt
1. Chop sweet potato into small chunks. The smaller they are, the faster they will cook. I have found that this is important with sweet potatoes, as they tend to burn on the outside if you aren’t careful.
2. Heat oil in pan (I used roughly 1-2 teaspoons for 1 large potato). I cooked the sweet potatoes over medium head to avoid burning.
3. Season potatoes with cinnamon & cayenne to taste. I just eyeball it and may have used a little too much cayenne because we were all coughing, but the potatoes tasted great!
4. Cover with lid & cook until browned on both sides. Season with a dash or 2 of sea salt.
Meanwhile, cook your burger to your liking. I used 90% lean, grass-fed beef from Whole Foods and cooked medium-rare. The mushrooms were quickly cooked before my burger in EVOO and a dash of white wine. Tip: Don’t salt your mushrooms until they are done cooking or it draws the water out & they won’t brown.
Layer in a bowl, starting with the sweet potatoes, then mushrooms, then burger & toppings. I chose simple ketchup & field greens for this bowl, but the sky is the limits!
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Author Information: Kimberly Bouldin, Columbus OH
My Gluten-Free Blog
Columbus Gluten-Free Food Examiner
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