Page 171 - 28_Days_of_Clean_Eating.sanet.cd

Grilled Portobello Burgers with Sweet Potato Fries continued

3. In a small bowl, whisk together the remaining 1 tablespoon of
oil and remaining 2 tablespoons of vinegar. Brush the mixture
evenly on both sides of the mushroom caps. Sprinkle the mush-
rooms with salt and pepper. Grill, covered with the grill lid, for
8 minutes or until the mushrooms are tender, turning occasion-
ally. Remove the mushrooms from grill to a platter and sprinkle
them evenly with the blue cheese.
4. Spread 1 tablespoon of mayonnaise on each of the four bottom
bun halves. Top each with one portobello cap, ⁄ 4 of the onions,
1
and ⁄ 4 cup of spinach. Top with bun tops.
1
To make the sweet potato fries:
1. Preheat the oven to 425°F.
2. Coat a rimmed baking sheet with the oil.
3. In a large bowl, toss together the sweet potatoes, 2 tablespoons
of oil, salt, pepper, and paprika. Spread the potatoes on the
prepared baking sheet. Bake for 15 to 20 minutes, turning occa-
sionally, until the sweet potatoes are browned and tender.
4. Serve hot alongside the burgers.

Serves 4. Prep time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes.

Per serving: Calories: 402 Fat: 13.6g Saturated Fat: 4.6g Protein: 10.2g
Carbohydrates: 62g Fiber: 10g

170 28 Days of Clean Eating