Sweet Potato Bowl Recipe With Cilantro, Turmeric Ghee and Lime

Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime. Courtesy of fourthandheart.com.

It's easy to fall into a dinnertime rut, cooking the same meals with the same ingredients time and again. When your family is in search of a delicious way to shake things up in the kitchen, consider new ways to cook your favorite dishes without completely rethinking the menu.

For instance, replacing the usual ingredients with something new is an easy solution to elevate classic recipes, like using ghee in your dishes as a substitute for butter or oil.

Ghee is a clarified butter originated in India. This superfood can do all the things butter can do – like make toast taste awesome and trick your kids into eating broccoli – but with additional benefits. For example, ghee maintains its molecular integrity at high temperatures. It can also be digested by lactose intolerant people. It can support weight loss, improve digestion and reduce inflammation. But ghee can also be high in saturated fat, which can raise cholesterol levels. So, be sure to check the labels on the cooking ingredients you intend to use.

To find more benefits of cooking with ghee, along with recipe inspiration, visit fourthandheart.com.

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Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime

• 2 large sweet potatoes, peeled and cubed

• 2 tablespoons 4th & Heart Turmeric Ghee, divided

• 1 teaspoon cumin powder

• 1 teaspoon smoked paprika

• salt, to taste

• pepper, to taste

• 1 cup quinoa

• 1 can black beans, drained and rinsed

• 1/4 cup red onion, finely diced

• 1/4 cup fresh cilantro, chopped, plus additional for garnish, divided

• 1 lime, juice only

• 1/4 cup crumbled feta or goat cheese (optional)

  
  

Cooking Instructions:

Preheat oven to 400 F.

In large bowl, toss cubed sweet potatoes with 1 tablespoon turmeric ghee, cumin powder and smoked paprika; add salt and pepper, to taste. Spread sweet potatoes evenly on baking sheet and roast 25-30 minutes, or until tender and slightly crispy on edges, turning halfway through.

Cook quinoa according to package instructions. Once cooked, fluff with fork and set aside.

In medium bowl, mix cooked quinoa with black beans, red onion and 1/4 cup chopped cilantro.

Drizzle half the lime juice over quinoa mixture and stir to combine. Add salt and pepper, to taste.

In large serving bowl, top quinoa mixture with roasted sweet potatoes. Drizzle remaining turmeric ghee over bowl. Squeeze remaining lime juice over top. Garnish with additional chopped cilantro and crumbled feta or goat cheese, if desired.

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