Ayurvedic feel-good dish: sweet potato and fennel baked vegetables
Use this recipe to conjure up a colorful and nutritious oven-baked vegetable dish. Sweet potatoes and fennel go very well together in terms of taste and balance both Vata and Pitta.
Perfect as:
- Light lunch or dinner
- Side dish to meat or fish dishes
- Ayurvedic detox dish
- Soul-warming meal for cold days
Benefits from an Ayurvedic perspective:
- Balancing Vata and Pitta
- Strengthens the immune system and digestion
- Anti-inflammatory and antioxidant
- Rich in vitamins, minerals and fiber
- Tastes aromatic and hearty
Ingredients for 1 person:
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1 large sweet potato
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1 fennel bulb
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½ tsp turmeric
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½ tsp sweet paprika
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½ tsp coriander
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1 tsp rosemary
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½ tsp marjoram
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Rock salt
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Black pepper
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4 tbsp sunflower oil
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1 handful of chopped pumpkin seeds
Preparation:
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Preheat the oven to 200 °C top and bottom heat.
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Cut the sweet potato into fries, slice the fennel and mix with the spices and oil.
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Place the vegetables in a baking dish and grill in the oven for about 25 minutes.
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After 20 minutes, sprinkle the chopped pumpkin seeds or other seeds on top and let them roast.
My dosha tip: Oven-baked vegetables are suitable for all doshas. However, Vata types should add enough oil, as grilled vegetables have a dry quality.
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