Golden Root Vegetable Bowl with Avocado Mango Salsa and Citrus Green Tonic

This recipe is a refreshing and nutritious twist on a classic vegetable bowl, blending the warmth of golden root vegetables with the tropical sweetness of avocado mango salsa and a zesty citrus green tonic. With tumeric-infused veggies, creamy avocado, and vibrant mango, this dish offers a delightful balance of flavors and colors. The addition of a citrus green tonic completes the meal, adding a revitalizing boost that's perfect for a light lunch or energizing dinner.

Ingredients

For the Golden Root Vegetable Bowl:

• 2 medium sweet potatoes, washed and cut into cubes
• 1 small parsnip, peeled and cut into chunks (or substitute with turnip)
• 1-2 slices of fresh tumeric root (or 1/2 tsp ground tumeric)
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for drizzling

For the Avocado Mango Salsa:

• 1 ripe avocado, diced
• 1/2 mango, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and finely chopped (optional, for a hint of heat)
• Fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Citrus Green Tonic:

• 1 cup kale leaves, packed
• 1/2 green apple, chopped
• 1/2 cucumber, chopped
• 1/2 lemon, juiced
• 1 small piece of ginger
• 1/4 tsp ground tumeric (optional)
• 3/4 cup coconut water
• Ice cubes

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Instructions

1. Golden Root Vegetable Bowl:

1. Preheat your oven to 400°F (200°C).
2. Place the sweet potatoes and parsnip chunks in a baking dish. Drizzle with olive oil, add the tumeric slices, bay leaf, salt, and pepper, and toss to coat.
3. Roast in the oven for 25-30 minutes, or until the vegetables are tender and golden, stirring halfway through.
4. Once cooked, remove from the oven and set aside.

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2. Avocado Mango Salsa:

1. In a bowl, combine the diced avocado, mango, red bell pepper, red onion, and jalapeño.
2. Add the chopped cilantro and lime juice, then season with salt and pepper to taste.
3. Gently mix all ingredients together, being careful not to mash the avocado.
4. Refrigerate until ready to serve.

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3. Citrus Green Tonic:

1. In a blender, add the kale, green apple, cucumber, lemon juice, ginger, ground tumeric (if using), and coconut water.
2. Add a few ice cubes and blend until smooth. Taste and adjust the tartness with extra lemon juice if desired.
3. Serve in a glass or shaker, chilled.

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Serving Suggestion:

1. Place the roasted golden vegetables in a bowl.
2. Add a generous scoop of avocado mango salsa on top.
3. Serve with the citrus green tonic on the side for a refreshing, balanced meal.

This Golden Root Vegetable Bowl is a delicious way to enjoy the health benefits of tumeric, alongside the sweet-tangy flavors of mango and avocado. The citrus green tonic provides a refreshing finish, making this dish perfect for a revitalizing and flavorful meal.