Kapha Balancing Southwestern Veggie Bowl with Spicy Chipotle Lime Vinaigrette
It’s springtime proper in our Northern California town. With a variable medley of cold gloomy days, rainy temperate days, awe inspiring sun showers, and bluebird skies, this vacillating weather has us easefully tapping into the energetics of the new season. Dominated by kapha dosha , the springtime is abundant in the elements of earth and water. Ayurveda explains that, during this time of the year, because of the abundance of these 2 elements and the qualities they provide, our physical bodies and minds tend to feel heavy, lethargic, congested and/or stagnant. To counteract these sensations, Ayurveda shares that we can invite in the opposing light, dry, pungent and activating qualities through our daily lifestyle choices by intentionally choosing the appropriate dinacharya rituals (think cleansing practices like tongue cleaning , oil pulling and garshana ), exercise routines ( vinyasa yoga , jogging and/or dancing to increase the cardiovascular system) and foods and spices to consume (astringent, pungent and warming).
In this springtime blog, we offer you a zesty, tantalizing Southwestern Veggie Bowl with Spicy Chipotle Lime Dressing to awaken your senses, kindle your agni (digestive fire) and invite in the light, dry and pungent qualities that will prepare you for a balanced, uplifting spring. In this recipe, you may notice that we opted for kapha balancing foods like nutrient rich and light quinoa, bitter kale, astringent black beans, spicy chipotle and warming lime (just to name a few) to work in harmony with spring and its quintessential energy. Even more, this recipe offers yet another way to incorporate the Kapha Spice Blend into your cooking!
We hope that you get cooking and make this Kapha Balancing Southwestern Veggie Bowl. This recipe can be enjoyed as a simple, nourishing homemade dinner or when prepped in advance, an easy-to-go lunch for your busy workday.
Kapha Balancing Southwestern Veggie Bowl with Spicy Chipotle Lime Vinaigrette
20 min
25 min
3-4
Lunch, Dinner
United States
Veggie Bowl Ingredients
1 15oz can of black beans
1 tsp. chili powder
1 tsp. cumin powder
½ tsp. Himalayan salt
1 tbsp. Ahara Traditional Ghee (or safflower oil for a vegan version)
½ red bell pepper, sliced
1 ½ tsp. Kapha Spice Blend
4 radishes, quartered and sliced
1 c. fresh corn
1 large bunch of kale, chopped
¼ c. grape or cherry tomatoes, sliced in quarters or eighths depending on preference
½ c. of cooked quinoa
Spicy Chipotle Lime Vinaigrette Ingredients
2-3 chipotle peppers in adobo sauce
2 cloves of garlic
1 tbsp. honey
2 tbsp. safflower or olive oil
3 tbsp. water
Juice of 2 limes
Veggie Bowl Directions
Step 1
In a pot, combine the black beans (with their juice), chili powder, cumin powder and ½ tsp. of salt and bring to a boil. Once boiling, reduce the heat and allow the beans to simmer for 10 minutes. Remove from the heat.
Step 2
Add 1⁄2 tsp. of Ahara Traditional Ghee (or oil) and the sliced bell peppers in a small skillet over medium-high heat. Add 1⁄4 tsp. of Kapha Spice Blend and stir to combine. Cook the bell peppers for 5-10 minutes until slightly browned. Remove from heat and transfer the bell peppers to a small bowl or plate.
Step 3
In the same small skillet over medium-high heat, add ½ tsp. of Ahara Traditional Ghee (or oil) with the diced radishes and allow to cook for 5 minutes, stirring occasionally. Next, add 1 tsp. of Kapha Spice Blend and the corn. Stir to combine and cook for another 5-10 minutes, allowing the vegetables to brown slightly. Remove from the heat.
Step 4
In a medium skillet, over medium-high heat, add ½ tsp. of Ahara Traditional Ghee (or oil), the chopped kale, and ¼ tsp. of Kapha Spice Blend and cook until almost wilted.
Spicy Chipotle Lime Dressing Directions
Step 1
In a food processor or blender, combine the chipotle peppers, garlic, lime, honey, safflower (or olive) oil and water and process until combined.
Please note: this dressing has a kick! To reduce the spicy heat, add 2 tablespoons of honey instead of 1 and reduce the chipotle peppers to 1-2. The dressing can be stored in the refrigerator for up to one week.
How to Build Your Veggie Bowl
Step 1
Now it’s time to prepare your Kapha Balancing Southwestern Veggie Bowl! Divide the wilted kale into 2 bowls, and evenly layer the quinoa on top of the kale in each bowl.
Step 2
Put an even amount of all veggies (black beans, bell peppers, tomatoes and corn-radish blend) into each bowl.
Step 3
Pour your desired amount of Chipotle Lime Dressing over each bowl. Remember, a little goes a long way with this spicy dressing!
Step 4
Sprinkle each bowl with Kapha Spice Blend if desired.
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