Turmeric and Sweet Potato Healing Bowl….

Share

Turmeric is a staple in balancing the body from an Ayurvedic perspective. It’s a powerful anti-inflammatory, antioxidant, and detoxifier and balances all three doshas. It’s particularly beneficial for balancing excess Kapha in the body. Many people know that turmeric is good for them but beyond a turmeric latte, it can be initially difficult to integrate turmeric into everyday cooking.

Turmeric has notes of orange and ginger and its taste qualities are bitter and astringent. The benefits of turmeric can be quickly and easily integrated into a simple healing bowl filled with the goodness of sweet potatoes, carrots, and roasted vegetables. All brought together with a lemon tahini dressing.

Ingredients for bowl:

Serves 2

  • 1 large sweet potato cut into chunks
  • 8–10 florets of broccoli
  • 2 large carrots
  • Olive or avocado oil
  • 3–4 mushrooms sliced
  • 1/2 onion (sweet or red), sliced
  • 2–3 teaspoons turmeric
  • A handful of arugula or preferred green

 

Ingredients for lemon tahini dressing:

  • 1 clove garlic
  • 1/4 cup lemon juice
  • 2 tablespoons tahini
  • Cold water
  • 1/4 teaspoon salt + more to taste

Directions:

Preheat oven to 200°c and line a large baking sheet with baking paper.

Wash and scrub the sweet potato and slice in chunks. Peel carrots and slice. Slice broccoli florets and place them face down on the baking sheet. Add the potatoes and carrots to a baking sheet and drizzle with olive oil and salt. Bake for 20 minutes.

Remove the pan from the oven and add sliced onions and mushrooms. Drizzle with a tablespoon more olive or avocado oil. Sprinkle turmeric on sweet potatoes and carrots. Reduce heat to 180°c. Continue baking for 20 more minutes or until potatoes are fork tender.

While veggies bake, cut a garlic clove in half. Add the juice of one lemon and the garlic clove into a bowl. Allow the garlic to marinate in the lemon juice for about 10 minutes. Then, remove the garlic. Add 2 tablespoons of tahini to the garlic-marinated lemon juice and stir. Add one teaspoon of cold water at a time until you get the consistency of a sauce. Add salt to taste.

Once fork tender, remove the veggies from the oven and add them to a large bowl. Add a handful of arugula or preferred green to the veggies in the bowl and top with your lemon tahini sauce. Enjoy!!

Written by Gabrielle Forleo for chopra.com/articles/fall-for-this-one-pan-turmeric-healing-bowl  

Post a Comment

Your email address will not be published.

captcha

Please enter the CAPTCHA text