recipe: sautéed spinach and sweet potatoes

This is the perfect go-to meal for busy people. Most of the ingredients can be made ahead and frozen or stored until ready to eat. This recipe comes to us from Ayurveda, the art and science of eating for our body types and energy levels. It is designed to be nourishing for the “go-go-go” type of person, stabilizing for the out of sorts mind, and balanced to keep you full longer.

This meal is also lactonogenic, so it’s perfect for postpartum mamas.


  • 1 sweet potato
  • 2 big handfuls of spinach
  • 2 tablespoons sesame oil
  • spices of your choice (I recommend a Kitcheri blend of turmeric, cumin, paprika, mustard seed, and curry powder)
  • 1 cup basmati rice
  • tahini for taste


  • Make ahead optional: Cook your sweet potato based on your preferences.
    • I have made this recipe with sweets potatoes baked in the oven.
    • But, because I love my Instant Pot, I prefer to make my potatoes in the pressure cooker until soft, about 12-15 minutes depending on the size.
    • This time, I sliced the sweet potatoes and made them with my air fryer attachment. I made two large sweet potatoes by frying at 350 for 20 minutes, turning once.
  • Make ahead optional: Cook your rice. Again, you can do this anyway you like, but I love my Instant Pot! Add rice and water 1:1, cook with the rice setting for 5 minutes, and you’re done. Tip: I like to make a few extra cups to freeze and save in Stasher bags.
  • When you’re ready to eat, prepare your spinach.
    • Add the sesame oil to a skillet over medium heat
    • Once it’s warm, add the spices and toast for 1-2 minutes (In Ayurvedic cooking, you know the oil is warm enough by adding the mustard seeds first. If they pop, it’s time to add the other spices.)
    • Sauté your spinach until it is bright green and barely soft.
  • Combine everything in a bowl
  • Top with tahini. I’m loving Thrive Market Tahini, and the “squeeze to serve” bag is a big bonus.
  • Optional: top with a little extra sesame seed oil and sesame seeds.