Recipes > Kapha Balancing Recipes

Kapha-Balancing Vegetable Medley with Cranberries and Walnuts

ayurvedamum_vegmedley

Ingredients:

  • 2 large sweet potatoes, peeled and diced
  • 2 cups Brussels sprouts, halved
  • 1 large carrot, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 cup fresh cranberries
  • 2 cups fresh spinach leaves
  • 1/2 cup walnuts, roughly chopped
  • 3 tablespoons olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt to taste
  • Fresh parsley or cilantro for garnish

 

Instructions:

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, combine diced sweet potatoes, halved Brussels sprouts, sliced carrot, red bell pepper, red onion, fresh cranberries, fresh spinach, and chopped walnuts.
  • In a small bowl, whisk together olive oil, cumin powder, coriander powder, turmeric powder, black pepper, cinnamon, cayenne pepper, and salt.
  • Pour the spice mixture over the vegetables and toss until all the ingredients are evenly coated.
  • Transfer the seasoned vegetables to a baking sheet, spreading them out in an even layer.
  • Roast in the preheated oven for about 30-35 minutes or until the sweet potatoes are tender, and the edges of the vegetables are caramelized.
  • During the last 10 minutes of roasting, sprinkle the chopped walnuts over the vegetables to toast.
  • Remove from the oven and garnish with fresh parsley or cilantro.

 

Serve this flavorful and nutrient-packed roasted sweet potato and vegetable medley as a satisfying main dish. The combination of sweet potatoes, savory vegetables, cranberries, spinach, and walnuts creates a delicious and well-balanced meal. Enjoy!

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