Go Back
Email Link
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)
Serving Size:
10
Soothing and easily digestible, this simple dish is nourishing as it is tasty.
Recipe by:
An Le
Cook Times
Active Prep
10
Hands-On Cook
10
Hands-Off Cook
20
Passive
0
Total Time
40
minutes
minutes
Recipe Serving Size
10
Cooking Tools Required
Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler
Ingredients
2
tablespoon
extra virgin olive oil
or ghee
2
stalk
leek
white parts
½
teaspoon
asafetida
2
each
sweet potato
large peeled and cut into cubes
3
cup
butternut squash
cut into cubes
4
tablespoon
Italian parsley
chopped
2
tablespoon
fresh thyme
3
tablespoon
fresh lemon juice
or lime juice
32
ounce
vegetable stock
5
tablespoon
canned full-fat coconut milk
cream
2
teaspoon
Kosher salt
½
teaspoon
freshly ground black pepper
Instructions
Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
Add the parsley, thyme, lemon juice, stock
Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.
Reheating Instructions
Microwave or stove top heating
Nutrition
Calories:
118
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
395
mg
|
Potassium:
371
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
11568
IU
|
Vitamin C:
18
mg
|
Calcium:
53
mg
|
Iron:
2
mg