Mushroom & Sweet Potato Botanical Bowls


“Nutritional bang for your bite” in a bowl full of whole-food plant-based goodness; an oil, salt & sugar-free recipe.   


The mushrooms, vegetables and herbs are cooked in different ways and combined to deliver full flavours with interesting textures in an approachable recipe.  The tahini dressing adds healthy fats, protein and a lovely nutty and creaminess to balance the dish.

  • Serves 3-4
  • Cooks in 25-30 mins
  • Prep time 10 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Salt Oil Sugar Free
  • Whole Food Plant Based


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Roasted Veg

  • 4 cups sweet potato - small dice
  • 8 cups oyster mushrooms - separated
  • 1 tbsp tomato paste
  • 1 tbsp vinegar | water*
  • 1 tsp dulse

Steamed Veg

  • 1 head broccoli* = cut into small florets
  • 8 cups kale - diced

Herb Radish Salad

  • 4 radishes - sliced
  • 2 scallions - thin sliced
  • ½ - 1 cup herbs*
  • ½ cup pumpkin seeds - opt.

Tahini Sauce

  • 6 tbsp tahini
  • 4 tbsp water
  • 2 tbsp sherry vinegar | lemon juice
  • 1 tsp smoked paprika
  • 1 tsp gnd cumin
  • ½ tsp dulse | salt - opt.
  • ¼ tsp black pepper
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Mushroom & Sweet Potato Botanical Bowls


PREHEAT OVEN 375 F | 190 C.  Line a sheet pan with parchment paper.


MIX tomato paste, vinegar* + dulse. ADD small diced sweet potato diced pieces + mushrooms separated into smaller pieces.


SPREAD in an even layer on the sheet pan.  ROAST 20 mins.  TURN over & roast 10-20 mins until tender with some nice crispy brown edges.


SET UP STEAMER – steam cut up broccoli for 3 mins. ADD kale leaves and steam for 1 min.


CUT up the herbs and salad ingredients you are using.


PLATE steam greens into serving bowls. ADD herb salad, then top with roasted vegetables.


SERVE garnished with pumpkin seeds and drizzle with tahini sauce.   


Tahini Sauce
ADD all ingredients to a glass jar, shaker or blender and blend until well combined.
TASTE adjust seasonings to taste. 


Serving Ideas
with arugula, spinach or crispy salad greens
top with Immuno Spiced Seeds instead of pumpkin seeds

add cooked chickpeas, beans or grilled tofu.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.


* VINEGAR use sherry, red wine, cider, balsamic or rice.  SWAP vinegar for water, citrus juice, soy sauce, tamari.


*HERBS uses scallions, parsley, chives, cilantro, celery leaves, endives, arugula, dandelion, sorrel, and fennel.


SWAP SWEET POTATO use winter squash, pumpkin, potato, carrots, parsnips, celery root, beets, yams, zucchini, brussels.


MUSHROOMS use oyster, button, crimini, shitake, maitake, portabello, mixed – cooking times will vary.


STEAMED VEG – use kale rabe, broccoli rabe, romesco, broccoli, cauliflower, zucchini, beans, rutabaga, peas, asparagus – cooking times will vary.


SWAP KALE for spinach, swiss chard, bok choy, cabbage, Asian greens, mustard greens, dandelion greens.


SWAP Tahini for a simple vinaigrette, Lemon Dijon Dressing, Balsamic or Peanut Ginger Dressing.


ADD cooked chickpeas, white beans, adzuki beans, lentils or Tofu.

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