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In the Ayurvedic tradition, spices such as whole coriander seeds, fennel and fenugreek are utilised in cooking to stimulate and aid digestion, cleanse the system and assist in the breakdown of food sources.

Healing ingredients: 

Tempeh: A staple of the Indonesian diet, tempeh is an unpasturised fermented form of soy. Regarded as equal to animal flesh in terms of protein, tempeh is also a high food source of B12 for vegans.

Sweet potato: Considered a pacifying, grounding food source in Ayurvedic medicine, sweet potatoes are highly fibrous and a source of calcium and Vitamin A.

Serves four

Ingredients:

2 sweet potatoes, diced

1.5 cups of tempeh, chopped into small blocks and dusted with paprika, sea salt and pepper

Sesame oil (for cooking)

1 tablespoon whole coriander seeds

2 tablespoons fennel seeds

1/2 tablespoon fenugreek seeds

1/4 cup sesame seeds

1/4 cup pepitas

2 cups broccoli

2 cups spinach leaves

Cooked brown rice for 4 people.

Lemon tahini dressing:

3 tablespoons tahini

Juice of 1 lemon

2 tablespoons sesame oil

1 tablespoon agave or natural sweetener

 

Method:

Preheat the oven to 180.

Line a baking tray with baking powder, and place the diced sweet potato and dusted tempeh on the tray.

Sprinkle with remaining spices, add sesame oil for baking and sea salt to taste.

Begin to cook the rice.

Bake in the oven for 20 minutes. Add sesame seeds and pepitas and cook for an additional 5-10 minutes, or until sweet potato is cooked through and the tempeh is crispy.

Lightly steam the broccoli.

Combine ingredients for the dressing and whisk until well combined.

To serve, layer the rice first, then the spinach leaves and broccoli, followed by the tempeh and sweet potato and finishing with the tempeh dressing. Sprinkle with the seeds and spices from the baking tray.

 

Enjoy! J x