These mushroom skewers with roasted sweet potatoes and broccoli are a kind of sheet-pan or one-pan meets souvlaki stick kind of recipe! The combo of mushrooms, broccoli and sweet potatoes are a go-to trio for me, especially when I am craving something healthy and totally plant-based.
Sweet potatoes are my go-to guilt-free indulgence when I want something starchy, sweet and sating, but also really healthy. They were the dessert of poor Ikarians a few generations ago! They’re a great source of Vitamin A in the form of beta-carotene, Vitamin B6, Vitamin C, potassium and fiber. Coupled with cruciferous broccoli and mind-sharpening mushrooms, this recipe is a powerhouse of goodness!
Wipe the mushroom caps clean with a damp kitchen towel. Whisk the orange juice, mustard, ginger, garlic and petimezi together in a medium bowl. Marinate the mushrooms for ten minutes before cooking.
Note: If using wooden skewers, soak them in water for a half hour before threading the salmon onto them.