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Roasted sweet potato & grain salad (sattvic)

This salad is sattvic, meaning that it will not imbalance any of the dosha. This is the ytype of food that keeps you in good health whatever your unique constitution is.

Yet, I have specified the ingredients which are best to your dosha or imbalance to make sure you eat what is good for you and create good habits. It's easy to customize with your favorite vegetables, or what's left in the fridge.

If you are not sure about your dominant dosha or constitution, you can take the test



Notes

  • This is a cooked salad which means that it will contribute restoring the digestive fire.

  • In summer, it can be served cold.

  • It is easy to digest. Don't be shy, have 2 portions if you are hungry

  • It's nourishing so you wont feel like snacking 2 hours later

  • Quinoa is drying, so it's good for Kapha, less for Vata and ok for Pitta

  • Wheat is heavier to digest to vata and Kapha, but good for Pitta

  • Amaranth or pink lentils are easy to digest for all.


Ingredients

  • 2 medium sweet potatoes, peeled and cubed

  • 1 cup quinoa, rinsed (Kapha) OR lentils or bulgur (Pitta) OR Amaranth or pink lentils (Vata)

  • 1/4 cup of chickpeas (Kapha) OR green peas (Pitta and Vata)

  • 2 cups vegetable broth or water

  • 2 cups baby spinach

  • 1 avocado, diced

  • 1/4 cup chopped fresh coriander

  • 1/2 tsp of fennel seeds

  • 1/2tsp of ground cumin

  • 1/2 tsp of ground coriander

  • 1/2 tsp Himalyan salt (rock salt)

  • 2 tbsp olive oil

  • 1 tbsp lime juice

Instructions

  1. Preheat the oven to 200°C.

  2. Spread the cubed sweet potatoes on a baking sheet and drizzle with 1 to 2 Tbsp of olive oil. Season with himalayan salt, the ground coriander & cumin, the fennel seeds

  3. Roast the sweet potatoes for 20-25 minutes, until they're tender and golden brown.

  4. In a medium saucepan, bring the grain and vegetable broth to a boil.

  5. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, until the grain is cooked and the liquid is absorbed.

  6. 10 minutes into it, add the chickpeas or green peas

  7. 2 Minutes before the end, add the spinach

  8. In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, slightly cooked baby spinach, the avocado, fresh coriander, the remaining olive oil, lime juice, and add a bit of himalayan salt to taste

  9. Toss everything together until well coated.

  10. Serve the salad warm (in winter and spring) or chilled (in summer)

Bon Appetit!



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