Healing Turmeric Bowl
Healing Turmeric Bowl

Servings Prep Time
4ppl 10mins
Cook Time
25mins
Servings Prep Time
4ppl 10mins
Cook Time
25mins
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