Meatless Monday: Curried Sweet Potato Couscous Recipe

Health Benefits to Vegetarianism and Veganism

Even if you’re not interested in saving animals or improving the environment, most people can pretty much agree that eating less meat and more vegetables is healthier. But what are the specific health benefits to eating a plant-based diet?

Simply put, plants (in their whole form, before processing) contain more nutrients, fiber, and do not contain disease promoting aspects like cholesterol and animal fat which can lead to a host of cardiovascular and other health issues.

For a deeper look at the health benefits of plant-based nutrition there are some spectacular books out there. Two that are highly recommended are: Fiber Fueled, by Dr. Will Bulsiewicz MD MSCI (gastroenterologist) and The Plant-Based Solution, by Dr. Joel Kahn, MD (cardiologist)

Research is Growing

A recent study just released by Boston University School of Medicine found that plant-based diets improve cardiac function and brain function. The researchers found that by eating a diet that was higher in plant-based foods such as berries and green leafy vegetables and lower in animal products, participants were able to slow down heart failure. They also found that ultimately, when slowing down heart failure (which affects over 6.5 million adults in the U.S) it also lowered the risk for cognition and memory decline!

There are more, if one is interested in doing the research, benefits to eating less meat! Here’s a fan favorite, easy meal with tons of plants and health benefits as well:

Curried Sweet Potato Couscous

Serves 2-3 (recommend doubling!)

Ingredients:

2 medium sweet potatoes, peeled and diced
½ small onion, thinly sliced
2 cloves garlic, minced
1-2 TBSP olive oil
1-1 ½ tsp curry powder
¼ cup dried cherries, cranberries, or raisins
¼ cup chopped walnuts
1 cup veggie broth
⅔ cup couscous (whole wheat is best!)
1 cup thinly chopped kale
Salt and pepper to taste

Par-cook the sweet potatoes in a steamer or microwave for about 5 minutes, until you can pierce with fork but not too soft.
Sauté onion and garlic in olive oil in large saucepan (that has a lid) until tender, about 3 minutes. Add sweet potatoes and cook until lightly browned, about 5 minutes, or to your desire.
Stir in curry powder, dried fruit, walnuts, and broth. Heat to boiling.
Add couscous and kale, stirring to incorporate. Reduce heat to low and cover tightly with lid for 5 minutes or until broth is absorbed and kale is tender.
Season with salt and pepper, if desired. Enjoy!