Servings: 1 Serving
Calories: 157kcal
Ingredients
- ¼ sweet potato cut into 1 in. squares
- ⅛ cup cranberries fresh , cut in half
- ¼ cup mushrooms thinly sliced
- 1 cup cauliflower process in food processor until it looks the size of rice (should be 1/2 cup after making into rice shpae)
- ½ stalk celery chopped
- 2 tbsp vegetable/chicken broth
- 1 slice bacon
- 1 cloves garlic minced
- ½ tsp rosemary minced
- 1 tsp olive oil
- ⅛ cup green apple cut into 1-inch squares
- ¼ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees.
- Combine sweet potatoes, cranberries, and broth into large baking dish. Place in oven and cook for 30 minutes. Stir once.
- While sweet potatoes are cooking, place bacon slices in skillet and cook until they are crispy. Remove bacon from the pan and let cool.
- Add onion and celery into the pan with. the bacon grease and cook for 8 minutes, or until they begin to turn brown. Remove onion mixture from pan and place in a small bowl on the side.
- Add olive oil to the same pan and heat. Add the mushrooms. Cook, stirring for a couple of minutes until the mushrooms are brown.
- Add cauliflower to mushroom pan and cook for 5 minutes, stir a few times while cooking.
- When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees.
- Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture in the baking pan and stir gently to combine.
- Place the baking dish back in the oven for another 10 minutes.
- Let cool for a few minutes, and serve warm.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Natural Sugar: 7g
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