Carrot Sweet Potato Spiced Kitchari

A Hug in a Bowl

When the weather turns crisp and you’re craving something nourishing, grounding, and deeply comforting, this Carrot Sweet Potato Spiced Kitchari hits the spot. It’s a soothing blend of Ayurvedic tradition and autumn flavor — a little bit of detox, a little bit of comfort food, and a whole lot of love.

What You’ll Need

Base Ingredients:

• 1 cup mung beans

• 1 cup basmati rice

Vegetables:

• 6 carrots, peeled and chopped

• 2 sweet potatoes, peeled and chopped

Spices & Flavor:

• 1 tablespoon pumpkin pie spice (plus extra for roasting veggies)

• 1 teaspoon turmeric

• Salt and pepper to taste

• 1 spoonful coconut oil

Liquids:

• 4 cups water

• 1 can coconut milk

Topping:

• 2 cups raw pecans

• Oil spray

• Pinch of salt

Directions

1. Soak the grains:
Rinse the mung beans and basmati rice, then soak them overnight (or for at least an hour in hot water if you’re short on time). This helps them cook evenly and improves digestion.

2. Roast the veggies:
Toss the peeled, chopped carrots and sweet potatoes with a sprinkle of pumpkin pie spice. Spread them on a baking sheet and roast at 350°F for about 1 hour, until soft and caramelized.

3. Build the flavor base:
In a large pot, warm a spoonful of coconut oil over medium heat. Add turmeric, pumpkin pie spice, salt, and pepper. Let the spices sizzle for about 2 minutes — just until fragrant.

4. Simmer everything together:
Add the soaked mung beans and rice to the pot, followed by 4 cups of water, 1 can of coconut milk, and the roasted carrots and sweet potatoes. Bring to a boil, then reduce the heat to low and simmer gently. Stir occasionally until it reaches a creamy, porridge-like consistency — thick, golden, and full of flavor.

5. Toast the pecans:
While the kitchari simmers, spread the pecans in an air fryer or oven-safe pan. Spray lightly with oil, sprinkle with salt, and roast at 400°F for 10–12 minutes, stirring every couple of minutes. Keep an eye on them — they can go from golden to burnt quickly!

Serve & Enjoy

Spoon the warm kitchari into bowls and top generously with crushed roasted pecans. Each bite is rich, spiced, and deeply satisfying — the culinary equivalent of a cozy blanket on a chilly day.

This dish is:
✨ Perfect for sick days
✨ A nourishing reset for digestion and energy
✨ Comforting enough for any cozy evening in

Enjoy — this truly is a hug in a bowl.