In celebration of this new month, this new start, today I am so excited to share a deeply nourishing, vibrantly golden, and cozy recipe: my Autumn Yoga Bowl. Inspired by my Summer Yoga Bowl, but with a seasonal upgrade, this warming vegetable stew is made with immune boosting and cold healing garlic, ginger, turmeric, and cayenne, to keep you healthy and shining as cold season encroaches upon us as well as creamy butternut squash, cannellini beans, and potato. This one-pot vegan wonder does require a bit of chopping, but will simmer to perfection while you bop around and makes exceptional leftovers. Meant as more of an artistic reference than anything – throw in whatever farmer’s market find speaks to you (chard, sweet potatoes, acorn squash, etc.)! I serve my yoga bowl over ½ cup brown basmati rice or quinoa and topped with piles of fresh cilantro. Welcome, October.
Autumn Yoga Bowl [makes 6 servings]
1 tablespoon coconut oil
1 medium red onion, diced
2 large cloves garlic, minced
2 inch knob fresh ginger, peeled and minced
1 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 large can (28 ounces) crushed tomatoes
½ cup red lentils
1 small butternut squash, peeled, deseeded, and rustically cubed
6 small white potatoes (about ¾ pound total), quartered
1 bulb fennel, stems and fronds removed, cut into thin slices
2 cups filtered water
1 can (15 ounces) cannellini beans, thoroughly rinsed and drained
3 cups baby kale
½ cup fresh cilantro, roughly chopped
In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until onion has softened (about 4 minutes). Stir in ginger, turmeric, and cayenne, and continue to sauté until spices are just fragrant (about 30 seconds).
Stir in tomatoes, lentils, squash, potatoes, fennel, and water. Bring to a boil, cover, then reduce heat to low and simmer for 30 minutes, or until all vegetables are fork tender.
Remove pot from heat and stir in cannellini beans and kale until just wilted. Serve garnished with cilantro.
Nutritional Information [per serving = 2 cups]
254 Calories, 49g Carbohydrates, 3g Fat, 12.1g Protein, 13g Fiber, 3.9g Sugar
Red Russian kale, red onions, white kennebec potatoes, and red chinook garlic provided by Glen’s Garden Market, a locavore-minded market located just outside the heart of Washington, DC’s Dupont Circle. Glen’s has generously gifted me an eight-week CSA [community supported agriculture], overflowing with organic and chemical free local produce.