Healing Turmeric Bowl

 

My friend Wanda made this delicious meal for me a couple of months ago and I have been reduplicating it ever since. Of course, as with all other recipes I have slowly made it my own.

This recipe is done in 4 different steps. Now don’t let this deter you from trying this recipe because the last three steps can be done while you are accomplishing the first. I find that just cooking up the individual ingredients can result in several different meals during the week so don’t hesitate to double this recipe. Almost everything on here can be frozen including the dressing so you can have everything on hand to have this another week.

 

Ingredients:

Serves 4

2 large sweet potatoes

1 carton chicken stock (4 C)

Fresh ginger

Turmeric

Ghee

1 bunch of parsley

Garlic bulb

Arugula

1 lemon

Raw honey

Olive Oil

Quinoa

4 eggs

Sea Salt

Peppercorns

Shelled Pistachios

Feta Cheese

 

Step 1: Turmeric Ginger Sweet Potatoes

2 large sweet potatoes

2 C chicken stock

1 tsp Turmeric

½ tsp chopped fresh ginger

Salt & Pepper

 

Directions:

1. Peel and chop sweet potatoes into 1-inch cubes.

2. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with chicken stock.

3. Simmer on the stovetop until sweet potatoes are soft and can be pierced easily with a fork.

4. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for the consistency that you would like. Add salt and pepper to taste.

5. Cover to keep warm. I save the leftover broth and freeze for either a soup later on or as a broth to cook rice in. (I don’t like throwing good food away!)

 

 

Step 2: Seasoned Quinoa (start on this step while sweet potato is cooking)

1 C soaked quinoa (see my article on soaking grains)

2 C chicken stock

1 tsp ghee

¼ tsp Himalayan pink salt

 

Directions:

1. Soak quinoa in filtered water for 6 hours or overnight. Strain it.

2. In a medium saucepan, add chicken stock, ghee and salt and bring to a boil.

3. Add quinoa and cook until tender… around 15 minutes.

4. Fluff with a fork and set aside.

 

Step 3: Parsley and Lemon Salad Dressing tossed with Arugula

 

1 bunch of fresh parsley

1 clove garlic, chopped

1 tsp lemon zest

1 lemon, juiced

1 T raw honey or to taste

⅓ C olive oil

¼ tsp Sea salt

Freshly ground black pepper

2 ½ C arugula

 

 

Directions:

1. In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper.

2. While the food processor is running, add olive oil in a steady stream.

3. Once the parsley is all processed your dressing is done. Taste to see if you need more honey or salt and pepper.

4. Toss with Arugula until it is fully coated with dressing.

 

Step 4: Fry up Eggs

4 free range eggs

Ghee

Salt & Pepper

 

Directions:

Heat skillet to medium heat melt some ghee and fry eggs to desired doneness, season with salt and pepper. I prefer over easy so the yolk will ooze down into the bowl.

 

Step 5: Assemble The Bowl

1. Using a pretty large bowl, fill one third with the mashed sweet potato, the second third with a serving of quinoa and the last third with a handful of the arugula salad.

2. Place the fried egg over the top of all three sections. Drizzle the whole bowl with some additional Parsley dressing. Top off with pistachios and feta cheese.

 

Enjoy!!!!

 

 

 

 

Print Recipe
Healing Turmeric Bowl
Prep Time 10 mins
Cook Time 25 mins
Servings
ppl
Ingredients
Turmeric Ginger Sweet Potatoes
Seasoned Quinoa
Arugula Salad with Parsley Lemon Dressing
Fried Eggs
Prep Time 10 mins
Cook Time 25 mins
Servings
ppl
Ingredients
Turmeric Ginger Sweet Potatoes
Seasoned Quinoa
Arugula Salad with Parsley Lemon Dressing
Fried Eggs
Instructions
Turmeric Ginger Sweet Potatoes
  1. Peel and chop sweet potatoes into 1 inch cubes. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with Chicken stock. Simmer on stovetop until sweet potatoes are soft and can be pierced easily with a fork. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for the consistency that you would like. Add salt and pepper to taste. Cover to keep warm. I save the leftover broth and freeze for either a soup later on or as a broth to cook rice in. (I don’t like throwing good food away!)
Seasoned Quinoa
  1. Soak Quinoa in filtered water for 6 hours or overnight. Strain it. In a medium saucepan, add chicken stock, ghee and salt and bring to a boil. Add quinoa and cook until tender... around 15 minutes. Fluff with a fork.
Arugula with Parsley Lemon Dressing
  1. In a food processor, add parsley, garlic, lemon zest, lemon juice, honey, salt and pepper. While food processor is running, add olive oil in a steady stream. Once the parsley is all processed your dressing is done. Taste to see if you need more honey or salt and pepper. Toss with Arugula until it is fully coated with dressing.
Fried Eggs
  1. Heat skillet to medium heat melt some ghee and and fry eggs to desired doneness. I prefer over easy so the yolk will ooze down into the bowl.
Assemble
  1. Using a pretty large bowl, fill one third with the mashed sweet potato, the second third with a serving of quinoa and the third half with the arugula salad. Place the fried egg over the top of all three sections. Drizzle the whole bowl with some additional Parsley dressing. Top off with pistachios and feta cheese. Enjoy!!!! Serves 4