Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Pomegranate, Sweet Potato Salad
Pomegranate Rice Salad
Sweet Potato Stuffed Mushrooms
Add to Calendar
Add as Favorite
 
 
 
 
 
1.1 hours
2
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
wild rice
maple syrup
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 23.8% of RDA
• Carbs: 15.2% of RDA
• Fat (total lipid): 48.9% of RDA
• Fiber: 21.2% of RDA
• Fructose: 1.3% of RDA
• Protein: 15.2% of RDA
• Sodium: 3.9% of RDA
• Sugar: 34.7% of RDA
• Vitamin A (IU): 307% of RDA
• Vitamin B6: 20.9% of RDA
• Vitamin C: 11.0% of RDA
• Iron: 16.4% of RDA
• Magnesium: 72.7% of RDA
• Manganese: 49.2% of RDA
• Niacin: 40.2% of RDA
• Potassium: 32.2% of RDA
• Zinc: 34.8% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
One large sweet potato.
 
2
whole
Two large portobello mushroom caps or 3 medium).
 
1
cup
Cooked wild rice (or sub for rice of choice).
 
2
tbsp
 
1/2
cups
Raw, unsalted pepitas.
 
1
tbsp
Pure maple syrup + more for drizzling.
 
1/2
tsp
 
1 1/2
cups
 
 
 
To taste.
 
 
 
To taste.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Begin by preheating the oven to 450 degrees and lining 2 baking sheets with foil.
2.
Slice sweet potatoes into 1/2 inch cubes (to make slicing easier, I softened mine by wrapping a damp paper towel around it and popping it in the microwave for 3-5min.).
3.
Toss cubed sweet potatoes with olive oil, salt and pepper and lay out on one of the baking sheets. Bake for 25-35 minutes, turning halfway through, until potato cubes are golden and slightly crispy.
4.
While the potatoes are cooking, toss pepitas, maple syrup and cayenne pepper in a small bowl. Lay seasoned pepitas on the second baking sheet and put in the oven with potatoes for 4-5 minutes or until lightly toasted. Remove and set aside.
5.
Just before the potatoes are done cooking, remove from the oven and layer spinach on top. Put back in the oven for the last 2-3 minutes or until spinach is wilted. Lower the oven to 400 degrees.
6.
Once the veggies are cool, in a separate bowl mix together the sweet potatoes and spinach with the rice. Season with salt and pepper and set aside.
7.
Take your washed mushroom caps, brush both sides with oil, salt and pepper and place on the baking sheet (gill side up). Scoop rice and veggie blend into caps, mounding extra towards the center. Drizzle with olive oil, a dash of salt and pepper, and bake for 15-25 minutes, or until the mushrooms are tender and thoroughly cooked.
8.
Once cooked, remove from oven and transfer to serving plate. Top with maple-spiced pepitas and a light drizzle of maple syrup.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 475
Protein 17.1 g
Carbohydrates 41.8 g
Iron 3.10 mg
Fiber 5.95 g
Calcium 27.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.