Happy Monday, friends! Or should I say, happy meatless Monday? That’s right, I unintentionally made this dish last Monday and it just happened to be meatless Monday. I mean, I had this recipe written out to make, but selfishly, I was craving sweet potatoes. In fact, I’ve moved on from my ridiculous broccoli craving I told you guys about and now I’m going down a deep, dark, sweet potato hole.
I was quite surprised how popular this dish was at home. And I guess when I say ‘popular’ I mean Dylan liked it. We don’t exactly let the pup partake in our dinners, though I’m quite sure she wishes she could, but he was really digging the flavors of this bowl. I know this because he’s usually open-minded and nice about eating what I make, but when he goes out of his way to tell me he liked it, I know it was good.
We are super duper buckled down into a relatively healthy eating mode. I mean, we’re talking vegetables, fish, chicken – your basic healthy stuff. In fact, we spent our weekend going to a movie and he even went to a vintage flea market with me to help me look for some food photography props. We’re just really dialed in right now with all aspects of life so I’m going to ride out this wave 🙂
But I’m having fun because I’m challenging myself to create fun new bowls that are also healthy.
It will be good that we’re going on this healthy bender because e-book recipe testing is coming up soon, and there will be lots o’ eating happenin’ around this house. I have some pretty bowl tasty recipes coming at ya in this e-book but you’ll only be able to get it if you subscribe, so make sure you’re filling out the top bar or the bar on the top right-hand side of the page. Oh! And you’ll have to verify in your email so I can make extra sure you want in. But honestly, why wouldn’t you?!
Also, I am almost done putting together my 2016 holiday gift guide for you guys. We’re talking affordable stuff. Not the $500 kitchen stand mixer, although I do have my eye on one, but I’m talking about awesome kitchen thangs that you can give without breaking the bank.
Ahhh, I’m so excited about all this upcoming fun stuff for Creative Life Explored and I’m so happy you’re here to share this journey with me and get some awesome recipes!
I hope you enjoy this dish, and please let me know if you’d like to see more Meatless Monday recipes!
Yields 2 bowls
10 minPrep Time
40 minCook Time
50 minTotal Time
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp. olive oil + 1 tsp. olive oil, divided
- 1/2 tbsp. dried thyme
- 1/2 tbsp. rosemary
- 1/2 tbsp. sage
- 1 tsp. garlic salt
- 1 tsp. pepper
- 4 oz. orzo
- 1/2 c. blue cheese crumbles
- 2 c. arugula
- 1 c. mushrooms, rinsed and roughly chopped
- Balsamic vinegar
- Preheat your oven to 450 degrees.
- In a small bowl combine the thyme, rosemary, sage, garlic salt and pepper.
- Place the sweet potatoes in a large bowl and toss with 1 tbsp. olive oil to coat. Add the seasonings and toss to combine, then lie the sweet potatoes out onto a baking sheet. Bake for 20 minutes, stirring halfway through, until the potatoes are soft and brown.
- While the sweet potatoes are baking bring the water to a boil for your orzo. Be sure to follow the directions on your package of orzo for cooking, but typical cooking time is approximately 8-10 minutes.
- While your water is coming to a boil for the orzo add the remaining 1 tsp. of olive oil to a medium skillet and heat until the oil is hot and shimmering.
- Add the mushrooms and arugula, stirring until the arugula starts to wilt, approximately 8-10 minutes.
- Divide the roasted sweet potatoes, orzo, mushrooms and arugula between two bowls, then divide the blue cheese between each bowl. Drizzle with balsamic. Enjoy!