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.
Discover your dosha type here.
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. The best part, I consider this healing bowl a one-pan wonder! Once you’ve finished slicing the vegetables, your oven does the rest of the work. Although packed with the many benefits that turmeric has to offer, it’s a naturally balanced dish.
Turmeric and Sweet Potato Healing Bowl
The bitterness and astringent quality of turmeric pairs well with the sweetness of the potatoes and carrots. I’ve put all my favorite veggies in this healing bowl. I prefer the taste of Japanese sweet potatoes for a simple twist on the familiar, but you could substitute anything here for something you prefer. This healing bowl comes together with the lemon tahini dressing.
Ingredients for bowl:
- 1 large sweet potato (Japanese or regular) cut into chunks
- 8–10 florets of broccoli
- 2 large carrots
- 3–4 mushrooms sliced
- 1/2 onion (sweet or red), sliced
- A handful of arugula or preferred green
- Olive or avocado oil
- 2–3 teaspoons turmeric
Ingredients for lemon tahini dressing:
- 1/4 cup lemon juice
- 1 clove garlic
- 2 tablespoons tahini
- 1/4 teaspoon salt + more to taste
- Cold water
Preheat oven to 400° and line a large baking sheet with parchment paper.
Wash and scrub the Japanese sweet potato and slice in one-inch pieces. Peel carrots and slice into one-inch chunks. 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 350°. 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.
You can easily add your preferred rice or an egg to this bowl, but I find the sweet potatoes and the veggies are enough to provide a satisfying and healthy turmeric treat. Enjoy!
*Editor’s Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.
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