Winter brings with it the season of root vegetables, squashes, potatoes and the last of the fresh greens and kale from the garden. Traditionally, many of our favorite root vegetables would have been wrapped in newspaper and stored in a cool, dry root cellar for winter consumption. Most of our homes in the Chicagoland area do not have a root cellar, so this makes the opportune time to share the extra harvest with our neighbors and perhaps include them with a recipe, as well.

These late fall harvested vegetables each have their own healing power and vitamin support for our gut health. Carrots and potatoes are naturally higher in minerals because they have grown in the soil all season long. The greens will carry with them vitamin C and fresh enzymes to help aid digestion. The key to preserving the enzymes is to quickly steam the greens only until they are super-green in color. Pairing these freshly harvested vegetables with warming spices like turmeric, coriander and cayenne pepper will help boost the immune system, decrease mucus and help our bodies feel their best as we celebrate the holidays this season.

Sweet Potato Kitchri Bowl and Turmeric Tahini Sauce

Print Recipe

Servings 2 Bowls

Ingredients

Tahini Sauce

¼ cup tahini
1 tbsp olive oil
juice of ½ lemon
¼ tsp turmeric
¼ tsp sea salt
6 Tbsp hot water
¼ tsp cumin
¼ tsp coriander
¼ tsp cayenne pepper
fresh cracked pepper for taste

Kitchri Bowl

1/2 cup cooked quinoa
1/2 cup cooked lentils
1 sweet potato diced and roasted
1 cup squash diced and roasted
1 cup steamed greens or kale
1 avocado sliced

Instructions

Spread quinoa in a wide bowl, add lentils, sweet potato, squash, greens/kale and avocado. Drizzle with turmeric tahini sauce and garnish with sesame seeds. To Make Tahini Sauce: In a small bowl, whisk together all ingredients. Store in an airtight container for up to five days in the refrigerator.

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Sweet Potato Kitchri Bowl for Digestive Health