With the changing seasons, it’s time to start preparing foods for our inner Vata dosha. A dosha is an Ayurvedic term used to describe our body types and mind-body principles. As the weather transforms from hot days to dry, crisp and cold, Vata foods (warm, sweet, sour and salty) help us feel balanced and centered.
I originally planned on making crisp Mexican power balls for snacking, but botched the recipe along the way which thankfully turned into an even tastier meal. I present to you, the soupy creamy and oh so comforting vegetarian Mexican bowl.
One of the great aspects of cooking is that you can still save your recipe after a slip up, and transform it into a dish that is completely different. As long as you know what seasonings and textures compliment each other, you can improvise until you’ve whipped up a masterpiece. This is something that I work hands on with clients since it is extremely crucial to enjoy the healthy foods you make for yourself.
This Mexican bowl will rev up your metabolism with its spice, fulfill you with the protein packed in the quinoa and beans, and regulate your blood pressure and maintain proper digestion from the fiber found in the avocados and leafy greens. Let’s take a look:
- – 3 cups cooked quinoa
- – 1 red pepper
- – 1 orange pepper
- – 1 cup of corn
- – 1 can of black beans
- – 1 bunch of spinach
- – Three diced tomatoes or one can of organic fresh diced tomatoes
- – 1 white onion
- – 2 cloves of garlic
- – 1/2 cup of Greek Yogurt
- – 1 avocado
- – 1/2 cup of mung bean sprouts
- – 1 lime
- – 2 tbsp coconut oil
- – low sodium vegetable broth
- – 1 green onion
- (sprinkle of each – to fit your taste)
- – Chili powder
- – Turmeric powder
- – Adobo seasoning (a little goes a long way)
- – fresh chopped basil & cilantro
- – fresh black pepper
- – In a large sauce pan, heat up the olive oil
- – Dice the following ingredients: onion, tomato, garlic cloves, peppers
- – Heat the onion and garlic first until translucent
- – After simmering for about 3 minutes, heat the peppers, tomatoes, spinach, corn and black beans
- – After simmering for about 3 minutes, add a pinch of each of the seasonings listed above
- – After another 3-4 minutes of sauteing, add the quinoa and more seasonings to taste.
- – At this point, you can add about 1/4 of some of the low sodium vegetable broth to make the consistency a bit more soupy.
- – Simmer for about 7 more minutes to enhance the flavors, then transfer to your serving bowls.
- – Top each bowl with half an avocado, fresh mung bean sprouts, chopped fresh green onion, and Greek yogurt. If you are vegan – nix the Greek yogurt.