Kale and Sweet Potato For Kapha
If you love sweet potatoes, you’ll enjoy this Kapha-friendly kale and sweet potato bowl and its cooling effects as the flavors come together for this delicious recipe.
Ingredients
- 1/2lb fresh kale
- 2 medium sweet potatoes
(cut into 1/2-inch cubes) - 1 tsp of grated ginger root
- 1 grated garlic clove
- 5-10 fresh mint leaves chopped
- 2 Tbsp. sunflower oil
- distilled water
- (optional) your favorite Kapha pacifying spices
To Prepare
- Boil the kale until leaves turn a vibrant shade of green then strain.
- In a separate pot, add the salt and the diced sweet potatoes with just enough water to cover them.
- Boil until soft.
- Remove from heat and strain.
- Grate and saute ginger, garlic, and other spices in a pan with the sunflower oil for thirty seconds.
- Then add cooked sweet potatoes and kale to the pan.
- Mix it all together gently to avoid breaking up the sweet potatoes.
- Sprinkle sunflower seeds and add a few mint leaves on top to finish.
Note: *Some methods of cooking, like baking, roasting, and frying the potato, can raise their glycemic index and cause blood sugar to spike. If you have type 2 diabetes, talk to your doctor or a dietitian about how to safely include this veggie in your meals.