Oh, So Sweet Summer Potato Salad
Spiritual Nutrition:
👑 Crown (Clarity + Cleansing): Turmeric — activates divine intelligence and clears inflammation from the mind-body field
💙 Throat (Expression + Purification): Garlic — sharpens inner truth and clears energetic congestion
💚 Heart (Love + Lineage):
Parsley — brings emotional softness, clears heat, and supports lineage healing
Chives — opens the heart gently while aiding circulation and detox
💛 Solar Plexus (Digestion + Confidence):
Japanese sweet potato — provides long-burning energy and solar strength
Dijon mustard — awakens digestive fire and self-trust
🧡 Sacral (Creativity + Flow): Green beans — support gut harmony, fiber flow, and reproductive vitality
❤️ Root (Grounding + Immunity): Sea salt — anchors the body and enhances mineral absorption
Nourishment Notes
This is one of those dishes I make on repeat in the warmer months—easy, grounding, and always a crowd favorite at spiritual dinners. The Japanese sweet potatoes are the game-changer here: they have this slow-burning energy that holds you steady, especially when you're doing emotional or energetic work. I love the mix of creamy, crunchy, and herby—it’s got that clean-but-satisfying vibe I always go for. Parsley and chives lift the energy up toward the heart, and the green beans? Pure gut fiber joy.
Cook Time: 25 mins
Serves: 5 friends (as a side)
Ingredients
Japanese Sweet Potato – 2 large, cut into hearty bite-size cubes (white or orange is fine)
Green Beans – large handful, trimmed
Avocado Mayo – start with ½ cup (or other high-quality mayo)
Dijon Mustard – to taste (start with 1 heaping spoonful)
Ground Turmeric – ⅛ tsp
Garlic – 1 medium clove, finely grated
Fresh Chives – 1 bunch, chopped
Fresh Parsley – 1 bunch, chopped
Sea Salt + Fresh Black Pepper – to taste
Olive or Avocado Oil – for roasting
Method
Preheat oven to 400°F. Toss sweet potato cubes with olive or avocado oil and sea salt. Roast until golden and crispy on the edges, about 20–25 minutes. Let cool fully before using.
Steam green beans until just tender, then blanch in cold water to preserve their bright color. Slice into bite-size pieces.
Make the dressing: mix about 2 parts mayo to 1 part Dijon mustard. Add grated garlic, turmeric, sea salt, and black pepper. Taste and adjust—you're going for a garlicky-dijon zip with enough salt to balance the starch.
In a large bowl, combine roasted sweet potatoes, green beans, chives, and parsley. Add enough dressing to coat everything lightly but thoroughly. Taste and adjust seasoning.
Pro tip: If prepping ahead, store components separately and assemble just before serving to avoid the potatoes absorbing all the sauce.
Share your version with me!
Tag @spiritualhealthexpert and use #thewholeyou so I can see what’s cooking in your healing kitchen!
