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Healthy Recipes using Taro Root (Dasheen)

Taro Root and Quinoa Salad

A refreshing salad combining roasted taro root with protein-packed quinoa and vibrant vegetables, perfect for a light lunch or dinner.

Ingredients
  • 1 cup cooked quinoa
  • 1 medium taro root, peeled and cubed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the cubed taro root with olive oil, salt, and pepper, then roast for 25-30 minutes until golden and tender.
  2. In a large bowl, combine the cooked quinoa, roasted taro, cherry tomatoes, cucumber, and red onion.
  3. Drizzle with lemon juice, toss gently, and serve chilled or at room temperature.

Taro Root Coconut Curry

A creamy and aromatic curry featuring taro root simmered in coconut milk with spices and vegetables, served over brown rice.

Ingredients
  • 1 medium taro root, peeled and diced
  • 1 can coconut milk (400ml)
  • 1 tablespoon curry powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup spinach
  • 1 tablespoon olive oil
  • Salt to taste
  • Cooked brown rice for serving
Instructions
  1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
  2. Add the diced taro root and curry powder, stirring to coat. Pour in the coconut milk and bring to a simmer.
  3. Cook for 15-20 minutes until the taro is tender. Stir in the spinach and season with salt before serving over brown rice.

Taro Root and Chickpea Patties

Delicious and nutritious patties made with mashed taro root and chickpeas, perfect for a healthy snack or as a burger alternative.

Ingredients
  • 1 medium taro root, boiled and mashed
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, combine the mashed taro, chickpeas, breadcrumbs, parsley, cumin, salt, and pepper. Mix until well combined.
  2. Form the mixture into patties and heat olive oil in a skillet over medium heat.
  3. Fry the patties for 3-4 minutes on each side until golden brown and crispy.

Taro Root Smoothie Bowl

A vibrant smoothie bowl made with taro root, banana, and almond milk, topped with fresh fruits and seeds for a nutritious breakfast.

Ingredients
  • 1/2 cup cooked taro root, cooled
  • 1 banana
  • 1 cup almond milk
  • 1 tablespoon almond butter
  • Toppings: sliced fruits, chia seeds, granola
Instructions
  1. In a blender, combine the cooked taro, banana, almond milk, and almond butter. Blend until smooth.
  2. Pour the smoothie into a bowl and decorate with your choice of sliced fruits, chia seeds, and granola.
  3. Enjoy immediately with a spoon.

Baked Taro Root Chips

Crispy and healthy baked taro root chips seasoned with sea salt and herbs, a perfect guilt-free snack.

Ingredients
  • 1 medium taro root, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
Instructions
  1. Preheat the oven to 375°F (190°C). Toss the taro slices with olive oil, sea salt, and paprika.
  2. Spread the slices in a single layer on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Let cool before serving.

Taro Root Stir-Fry with Vegetables

A quick and colorful stir-fry featuring taro root and a variety of vegetables, tossed in a light soy sauce for a healthy meal.

Ingredients
  • 1 medium taro root, peeled and sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
Instructions
  1. In a large skillet, heat sesame oil over medium-high heat. Add garlic and sauté for 1 minute.
  2. Add the sliced taro root and cook for 5 minutes until slightly tender. Then add bell pepper, broccoli, and carrot.
  3. Stir in soy sauce and cook for another 5-7 minutes until all vegetables are cooked through. Serve hot.

Taro Root and Lentil Soup

A hearty and nutritious soup made with taro root and lentils, packed with flavor and perfect for a cozy meal.

Ingredients
  • 1 medium taro root, diced
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion and carrots until soft. Add the diced taro and lentils, stirring for a few minutes.
  2. Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
  3. Blend if desired for a creamy texture, or serve as is with crusty bread.

Taro Root and Avocado Sushi Rolls

Healthy sushi rolls featuring taro root and creamy avocado, wrapped in nori and served with a soy dipping sauce.

Ingredients
  • 1 cup sushi rice, cooked
  • 1 medium taro root, steamed and sliced
  • 1 avocado, sliced
  • 4 sheets nori
  • Soy sauce for dipping
Instructions
  1. Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a border at the top.
  2. Arrange slices of taro root and avocado in a line across the rice. Roll tightly using the mat to form a log.
  3. Slice into pieces and serve with soy sauce for dipping.

Taro Root Pancakes

Fluffy and nutritious pancakes made with taro root, perfect for a healthy breakfast or brunch option.

Ingredients
  • 1 cup taro root, cooked and mashed
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Oil for cooking
Instructions
  1. In a bowl, mix the mashed taro, whole wheat flour, baking powder, almond milk, maple syrup, and vanilla extract until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour batter to form pancakes.
  3. Cook for 2-3 minutes on each side until golden brown. Serve warm with fresh fruit or syrup.