This Sweet Potato Bowl Is the Best Single-Person Dinner of All Time

This Sweet Potato Bowl Is the Best Single-Person Dinner of All Time

via @bonappetit and @AnnaClaire

Photo by Alex Lau, Food Styling by: Anna Stockwell, Prop Styling by: Emily Eisen

This sweet potato bowl recipe is a guaranteed feel-good, taste-great weeknight dinner for one.


  • 1 tsp. kosher salt, divided, plus more
  • 1 large sweet potato (about 1 lb.), halved lengthwise
  • ½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
  • ½ small red onion, thinly sliced
  • ¼ cup apple cider, coconut, or unseasoned rice vinegar
  • 3 Tbsp. extra-virgin olive oil, divided
  • ½ lb. ground lamb
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 tsp. Aleppo-style pepper, plus more for serving
  • 8 oz. wild mushrooms, sliced into ¼” slices
  • ½ cup plain full-fat yogurt
  • 2 Tbsp. fresh lemon juice
  • ¼ cup mint leaves


Fill a large pot with about 1″ water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes.

Toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.

Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes.

Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, without stirring, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.

Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl.

Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

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