Sweet potato & beet Kitchari
Adding roasted sweet potatoes and beets to Kitchari makes for a grounding meal with anti-inflammatory and liver cleansing properties. An easy & yummy meal with benefits!
AIR: Yes I FIRE: Yes I EARTH: In moderation
AIR + FIRE: Yes I FIRE + EARTH: In moderation I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 1 l Difficulty: easy l Prep time: 10min l Total time: 30min
Steps
Preheat your oven a 425F.
Wash the skin of your sweet potato and slice it, length wise, in quarters. Place wedges on baking sheet & drizzle with olive oil and salt. Roast for 30min.
Meanwhile, in an 8” sauce pan, pour Yoom Kitchari in 3.5 cups of boiling water.
Reduce the flame and simmer for 20min, stirring occasionally.
Kitchari is ready when it looks like oatmeal.
Serve Kitchari in a bowl and top it off with the roasted beets and sweet potato wedges. Add ghee, the lemon juice and generous pinches of salt and black pepper.
Bon appetit!