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Sweet potato & beet Kitchari

France Brunel

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Photo: Jonny Barrett

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

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Serves 1  l  Difficulty: easy  l  Prep time: 10min  l Total time: 30min

Ingredients

  • 1 sweet potato

  • 1 tablespoon olive oil

  • 2 roasted beets, sliced in 1/2” thick rounds here

  • Yoom Kitchari buy here

  • 2 teaspoons ghee (or olive/coconut oil) buy here

  • Handful fresh parsley

  • Pink Himalayan salt

  • Fresh black pepper

  • 1/2 lemon

Steps 

  1. Preheat your oven a 425F.

  2. 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.

  3. Meanwhile, in an 8” sauce pan, pour Yoom Kitchari in 3.5 cups of boiling water.

  4. Reduce the flame and simmer for 20min, stirring occasionally.

  5. Kitchari is ready when it looks like oatmeal.

  6. 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.

  7. Bon appetit!

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