Featured Ayurvedic Recipe: Fall Spiced Vegetables with Tahini Drizzle
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Fall Spiced Vegetables with Tahini Drizzle
Ingredients:
2 medium beets, cut into chunks
2 carrots, cut into chunks
2 parsnips, cut into chunks
1 tbsp ghee
2 tsp fall spice blend
½ tsp mineral salt
Garnish with a drizzle of tahini
Directions:
1. Preheat oven to 400*F.
2. Add oil to a baking sheet and place in oven during preheat. This gets the oil nice and melty and you can swish it around to coat the bottom of the pan and to prevent the vegetables from sticking.
3. Add fall spice mix and a sprinkle of salt to the melted oil and stir to combine.
4. Add your vegetables chunks and coat in the oil and spice mixture.
5. Roast for 25-35 minutes, stirring 2-3x.
6. Remove from oven and drizzle with tahini if desired.
Doshic Considerations
Follow the appropriate doshic considerations for the fall spice blend.
