Sweet potatoes are high in fiber and can be a healthy way to eat carbs without raising our blood sugar and contributing to weight gain. Also, note their vibrant color! Colorful veggies are full of antioxidants for our skin, heart and brain! Sweet potato is high in beta carotene, which helps protect our skin from UV radiation and supports our collagen production. How about instead of reaching for plain-old, high-glycemic white potatoes in the grocery, we choose this antioxidant powerhouse?
Eating the rainbow is awesome for our overall health, and variety is important for rounding out our vitamin and mineral intake and getting all our antioxidant flavonoids. When Eliza’s kids were little, they liked to check off all the veggie colors they’d eaten that day, to make sure they were getting their lycopenes (red), carotenoids (yellow/orange), luteins (green) and anthocyanins (purple/red) : )
The Miso Tahini Sauce with this recipe combines the hormone-balancing phytonutrients of miso and the many minerals in sesame, including iron, magnesium, zinc and calcium. In perimenopause, our mineral requirements increase. The super concentrated sesame seeds in tahini can help keep bones strong! Plus, it has the most delightful, savory flavor.
- 1 sweet potato peeled and cut into 1 inch chunks
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
- 1 recipe Miso Tahini Sauce (link below)
- Preheat the oven to 400 degrees. Peel and cut the sweet potato and place on baking sheet, drizzled with olive oil. Roast for about 15-20 minutes until tender, stirring at least once. Serve drizzled in Miso Tahini Sauce.