Vata Dosha-Friendly Recipe: Quinoa Bowl for Balance

This recipe is good for Vata because it contains warm, nourishing, and grounding ingredients that help balance the cold, light, and dry qualities of Vata dosha. The cooked quinoa, roasted sweet potatoes, and sautéed kale provide grounding energy, while the avocado and sunflower seeds offer healthy fats to support Vata's tendency towards dryness.

Additionally, the warming spices like ginger and cinnamon help stimulate digestion and circulation, which can be weakened in Vata types. Overall, this recipe provides a balanced combination of tastes and qualities that can help soothe and nourish Vata dosha.

This Vata-balancing quinoa bowl is a nourishing and grounding dinner that's perfect for soothing the dry, cold, and light qualities of Vata dosha. The warm spices, sweet potato, and almonds help to calm Vata, while the zucchini and bell pepper provide a pop of color and freshness. Enjoy!

Ingredients

• 1 cup quinoa

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 small sweet potato, peeled and chopped

• 1 small zucchini, chopped

• 1/2 red bell pepper, chopped

• 1/2 yellow onion, chopped

• 2 cloves garlic, minced

• 1/2 cup fresh cilantro, chopped

• 1/4 cup unsweetened shredded coconut

• 1/4 cup raw almonds, chopped

Instructions

1. Rinse quinoa in a fine mesh strainer and transfer to a medium saucepan. Add vegetable broth and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15-20 minutes or until quinoa is tender and liquid is absorbed.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add cumin seeds and toast until fragrant, about 1 minute.

3. Add turmeric, coriander, cinnamon, ginger, and cardamom to the skillet and stir to combine. Add sweet potato, zucchini, red bell pepper, onion, and garlic to the skillet and stir to coat with the spice mixture. Cook for 10-15 minutes or until vegetables are tender.

4. Fluff quinoa with a fork and divide between four bowls. Top each bowl with the vegetable mixture, fresh cilantro, shredded coconut, and chopped almonds.