Gut-Healing Creamy Veggie Mix
Serves: 4 servings
  • 1 tablespoon coconut oil
  • 1 cup zucchini cut in ½ inch cubes
  • 2 cups of Japanese sweet potato cut in ½ inch cubes
  • 1 cup potato cut in ½ inch cubes
  • ½ teaspoon unrefined sea salt
  • 1 tablespoon unsweetened coconut yogurt
  • 1 tablespoon tahini paste
  • 1 tablespoon mixed fresh herbs, finely chopped
  • 1 tablespoon green banana flour (I use Nunana)
  • 1 garlic clove, peeled
  • ½ cup water
  • ¼ teaspoon unrefined sea salt
  1. Pre -heat oven to 400F.
  2. Grease a large baking dish with the coconut oil.
  3. Place the zucchinis, sweet potatoes and potatoes in the baking dish, and sprinkle with salt.
  4. Bake for 30 minutes, mixing once to brown evenly on all sides. Depending on your oven, the vegetables should be well done and browned, but not burned. If additional time is needed check often for doneness.
  5. Remove from the oven, place in a plate and cool in the refrigerator for about 30minutes.
  6. In the meantime prepare the dressing by placing all the ingredients in a blender or food processor, and mixing until a smooth cream is formed.
  7. Once the zucchini and potato mix is cold, mix with the dressing and serve.
  8. If you prefer you can bring the vegetables to room temperature before eating.
Nutrition Information
Serving size: 1 serving Calories: 232 Fat: 2.6 gr Carbohydrates: 49.75gr Fiber: 3.75gr Protein: 4gr
Recipe by The Nourished Caveman at