Recipe: Baked Sweet Potatoes w/ roasted walnuts & tahini dressing

The transitioning phase from winter to spring can be challenging for your body. One day it’s freezing cold, the other day it feels like summer is already there. At this time of the year, you want to nourish your body with a combination of:

  • fresh and light foods which have a cleansing quality as well as
  • warm and grounding foods to balance out the lightness, especially on colder days.

I personally keep enjoying my big fruit meals, simply because raw food makes me feel amazing all year long. However, nourishing my body with a warm and grounding meal, especially during cold and wet days, allows me to thrive throughout this time of the year. Going with the seasons and honoring my body’s needs brings balance into my system and keeps me in a state of alignment. What about you?

“Ayurveda teaches us to cherish our innate nature –
“to love and honor who we are”,
not as what people think or tell us, “who we should be”.”
(Prana Gogia)

As you probably know, sweet potatoes are  my all-time-favorite cooked foods, besides pumpkin. Yours too? 🙂

The slightly sweet taste of sweet potatoes makes them very grounding, according to Ayurveda. At the same time, they don’t feel heavy in your stomach, thus, they are very easy to digest. You will feel deeply nourished, light, yet grounded, after eating the orange tuber.

This meal will provide you with lots of nutrients as well as warming qualities. It contains high-quality carbohydrates and fats. For extra protein, you can serve the sweet potatoes along with some hummus or beans (legumes) of your choice.

Ready to get started?

Ingredients (2 servings)

  • 2 big (or 4 smallish) sweet potatoes
  • 150 g mixed greens
  • 4 tbsp fresh parsley
  • 3 fresh tomatoes
  • 4 tbsp tahini 
  • 1-2 tbsp maple syrup
  • ¼ tsp salt
  • pinch of cinnamon
  • ¼ cup walnuts

Instructions

  1. Preheat the oven to 180° C.
  2. Pierce the sweet potatoes with a knife in the center and put them on a baking tray. Let them bake for 20-25 minutes.
  3. Meanwhile, wash the salad, parsley and tomatoes. Cut and spread them on two plates or bowls.
  4. Chop walnuts roughly and sprinkle them on top of the sweet potatoes, after 20-25 minutes baking. Roast for an additional 15-20 minutes (depending on the size of your sweet potatoes).
  5. For the dressing, combine tahini, maple syrup, lemon juice, salt, cinnamon and a splash of water very well.
  6. Place the fully baked sweet potatoes on your salad and drizzle dressing on top. If you like, you can add more walnuts on your salad.

Treat your body with this delicious nosh!

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Plant-based Nutrition

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