Sweet Potato Turmeric Dressing (oil-free, vegan, anti-inflammatory)
This dressing uses fresh turmeric along with fresh ginger and black pepper for an anti-inflammatory power punch. The sweet potato mellows out the flavors and makes the dressing creamy and rich. You will want to make this one weekly.
Servings 1.25 cups (roughly)
Ingredients
- 2/3 cup cooked sweet potato flesh cooled
- 1 tablespoon tahini
- 1 1/2 teaspoons peeled and roughly chopped fresh ginger
- 1 teaspoon sliced or chopped fresh turmeric see note
- 1/2 teaspoon generous sea salt
- 1/2 teaspoon ground cumin or more to taste
- 1/8 –1/4 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- Few good pinches freshly ground black pepper
- 1 tablespoon pure maple syrup or other liquid sweetener
- 3 tablespoons fresh lime juice
- 1/2 cup water or more as needed
Instructions
- Starting with 1/2 cup water and 1/8 teaspoon cinnamon, combine all the ingredients in a blender and puree until very smooth.
- Taste and add more cinnamon or other seasonings if desired.
- To thin the dressing to your desired consistency, add extra water as needed.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
Turmeric Note: Fresh turmeric looks much like fresh ginger root, but with smaller, thinner knobs. While I usually remove the peel from fresh ginger, I don’t remove the skin from fresh turmeric since it’s so thin. However, you may need to trim the ends where they may not be as fresh.