When the weather is cold, dry and windy around us, it can be very balancing for the body to eat foods that are warm, rich and grounding such as root vegetables.
Ayurveda is an ancient practice of health and medicine often called the sister-science to yoga. As a whole-body approach to wellness, Ayurveda is based upon the belief that good health and wellbeing rely on a balance within the body, mind and spirit.
Ayurveda teaches us that living in harmony with our natural environment is one key to staying healthy. For example, when we eat foods that balance the energy of the season and adjust our daily routines to align with the time of year, it allows us to be in sync with the natural rhythm of nature. Understanding the qualities of each season as well as our own nature can be a start to making eating choices that support a healthy immune system, optimal digestion and good energy levels.
When the weather is cold, dry and windy around us, it can be very balancing for the body to eat foods that are warm, rich and grounding such as root vegetables. Sweet potatoes, carrots, beets, onions and other vegetables that grow in the ground carry qualities that help to connect us back with the stabilizing and nurturing qualities of the earth itself.
Since February is national sweet potato month, it seemed fitting to share a Roasted Root Vegetable recipe for winter that includes a variety of sweet potatoes! This time of year you may find a selection of sweet potatoes at your local market that include Garnet, Hannah, Jewel, Japanese and Purple. Their flesh color ranges from white to orange to deep purple and you will find their flavors vary as dramatically as their color. Together, they make for a colorful and flavorful mix when roasted!
We used all of the following varieties for this recipe, but you can substitute what is available in your market.
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- 1 Garnet Sweet Potato
- 1 Hannah Sweet Potato
- 1 Jewel Sweet Potato
- 1 Japanese Sweet Potato
- 1 Purple Sweet Potato
- 1 large Red Beet
- 1 large Onion
- 3-4 Carrots
- 1-2 Potatoes (we used a yellow and purple)
- 1.5 Tbsp Olive Oil
- 1-2 Tsp Salt
- 1 Tsp Dill weed (or Rosemary if preferred)
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- ½ Tsp Black Pepper
- Peel and cube all of the ingredients into 1.5-2” pieces.
- Toss them in the oil, then sprinkle with the remaining dry ingredients and toss again. You can adjust the seasonings to your taste.
- Line a shallow baking pan with parchment paper, spreading the vegetables evenly across the pan.
- Cook in a 450 F degree oven for 40-45 minutes or until vegetable are tender. Be sure to flip them over half-way through cooking so they cook evenly.
- Serve as a side dish to your favorite meal or eat them on their own, topped with hummus.