Name: Sweet Potato Bowls With Spiced Lamb and Mushrooms
Yield: 2 servings
Ingredients: 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 (such as shiitake, oyster, chanterelle, porcini, hen of the woods, black trumpet), sliced into ¼" slices; ½ cup plain full-fat yogurt; 2 Tbsp. fresh lemon juice; ¼ cup mint leaves

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Photo by Alex Lau, food styling by Anna Stockwell, prop styling by Emily Eisen

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

Recipe notes