When it comes to the 6 Tastes of Ayurveda one of the easiest ways to incorporate all six options is through the use of 'bowls'. These have a lot of names - Buddha Bowls, Grain Bowls, Hippie Bowls, Macro Bowls, Power Bowls.......the list goes on. They mostly have a few things in common - a bowl that is a single serving, often artfully arranged, and usually involve a grain, a protein source, loads of veggies, and sometimes fruits or sauces. They can be grain free, they can be vegetarian, they can be vegan, but most importantly for our purposes - THEY CAN BE CUSTOMIZED.
Where this information comes in handy is if you are feeding your family, and you are attempting to eat Ayurvedically or balance different Dosha types all eating around the same table. Ayurveda believes that if you eat a meal and then have a craving later, it's because you didn't consume the 6 Tastes at your last meal. Balancing all six tastes will leave you satisfied. That means you might eat less and have fewer cravings. Each taste has a specific effect on the mind and body, and it's important to provide a well rounded meal. The Thai Buddha Bowl is an awesome option, because you can balance the bowl to assist with balancing the Dosha. In addition - there is hardly anything simpler than cooking up some grains, preparing some veggies, and drizzling it with a delicious sauce. Right?? Thai Buddha Bowl
3/4 cup cooked quinoa (tridoshic)
1 cup shredded kale (increase for Kapha/Pitta, use less for Vata)
1/2 cup bean sprouts (increase for Kapha/Pitta, use less for Vata)
1/2 cup snow peas (less for Kapha, but more for Pitta/Vata)
1/2 cup shredded carrots (less for Kapha, but more for Pitta/Vata)
1/2 cup red pepper cut into matchsticks (great for Kapha, less for Vata/Pitta)
1/2 cup shredded purple cabbage (fine for Kapha/Pitta, use less for Vata OR steam)
2-4 T Almond Butter Sauce (see recipe below)
toppings: sunflower seeds, fresh cilantro, sliced scallions, lime wedges
Almond Butter Sauce
1/4 cup unsweetened coconut milk
2 T almond butter
1 tsp ground ginger
1/4 tsp coconut sugar
1 tsp apple cider vinegar
2tsp coconut aminos
1/4 tsp turmeric
In small saucepan, combine all ingredients, bring to a boil, and reduce to low to simmer. Allow to simmer for 5 minutes, or until it starts to thicken. Remove from heat, cool, and store in the fridge.
If desired, at the time of making the salad, place some Almond Butter Sauce in a small bowl, add a squeeze of lime juice, and then stir in water 1/2 tsp at a time until it reaches drizzle consistency. So - for a Kapha: Quinoa, big handful of kale, bean sprouts, red pepper and cabbage, but go easy on the snow peas and carrots. Maybe use less sunflower seeds on top, or leave them off entirely. If you want to get extra precise you could use some zest from the lime, this is actually only pacifying to Kapha.
For Pitta - You can load up on all things equally, just maybe lay a little low on the red pepper. Everything else is great - this is an AWESOME bowl for Pittas. Leave off the scallions, but don't be afraid of the other toppings.
For Vata - this one is a little harder if your Vata is really off; lay low on the bean sprouts, kale, red pepper, and raw cabbage (but air fried or steamed would be totally fine). But rest assured, you can and should still have all of them, just maybe not the full 1/2 cup. Go heavy on seeds and nuts (think toppings and sauce). More Sacred Bowl Recipes to come! Did you make this bowl? #sacredthaibowl