Stuffed Sweet Potatoes
These stuffed sweet potatoes may be the perfect meal on a chilly winter’s day, or any day for that matter. They are so substantial and filling, yet not overly so and have a light, healthy quality while also feeling like comfort food.
I know the Ayurvedic principals and I love to cook, yet I still often find myself wondering what to make for meals. Usually, I prepare very simple, but delicious foods like a rice and greens bowl with some avocado and spices or easy soups, but I don’t feel pulled to make a recipe for them because of their total simplicity. Other times, I make something so delicious, but it doesn’t totally follow the Ayurvedic guidelines or it’s too complicated so I don’t share it here. So, when I make something that aligns with the principals, is simple, and also delicious, I feel like I simply must get it out on paper (or the screen as it were). :)
You can use any heartier green for this recipe. I had some sprouting broccoli and rainbow chard in the fridge so that is what I used, but kale or spinach would also be nice. They are simply sautéed with the very traditional Ayurvedic blend of cumin, coriander, and fennel and a little oil and salt. The mixture of these 3 spices (commonly referred to as CCF) is made in tea form as a digestive aid and promoter of overall wellbeing so I always have a jar in the cupboard. For the tea, the spices are seeped in their whole form, but for this recipe I put them in the spice grinder and made a powder. It’s so fun to play with spices, as they take on a whole new personality whole vs ground or when combined with other elements. I encourage you to do some experimenting yourself. :)
The tahini sauce is pretty much a non-negotiable with this recipe as it adds that lusciousness that one only gets every so often in a meal so please don’t skip it. If you want you can simply mix tahini with lemon juice, salt, and a little water if that’s easier or, if you must, just add some slices of avocado and a drizzle of olive oil in it’s place.
I want to mention that I was inspired to make this recipe by the lovely book “Living Ayurveda” by Claire Ragozzino. She makes a yummy-looking version in her book; I simply altered it a tad to make it my own. Enjoy!
