Winter Veggie Bowl for Pitta Dosha

This vibrant winter veggie bowl is perfect for balancing Pitta dosha in Ayurveda.

It features cooling white basmati rice, lightly baked tofu, and nourishing vegetables like steamed Chinese cabbage, yams, peas, zucchini, and corn. The dish is complemented by a creamy coconut milk dressing infused with soothing Ayurvedic spices such as cumin, coriander, turmeric, and saffron.

Designed to pacify Pitta's heat and intensity, this bowl offers a harmonious blend of flavors and textures, making it both satisfying and grounding for the colder months.

Ingredients:

• 1 cup white basmati rice, cooked
• 1 block of tofu, cubed and baked
• 2 tbsp coconut oil
• 1 small Chinese cabbage, steamed
• 1 yam, diced and steamed
• ½ cup peas, steamed
• 1 zucchini, sliced and steamed
• ½ cup corn, steamed
• ½ cup coconut milk
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• OR  use 2½ tsp of Pitta Spice Masala  
• A pinch of saffron
• Salt to taste if desired

Instructions:

1. Cook the rice: Rinse the white basmati rice and cook according to package instructions.
2. Bake the tofu: Preheat your oven to 400°F (200°C). Toss tofu cubes in a bit of coconut oil and bake for 20 minutes until golden.
3. Steam the vegetables: Steam the Chinese cabbage, yams, peas, zucchini, and corn until tender.
4. Prepare the coconut sauce: In a small pan, heat the coconut milk. Stir in cumin, coriander, turmeric, and saffron. Simmer for a few minutes until the flavors combine.
5. Assemble the bowl: In a serving bowl, place a portion of white basmati rice. Arrange baked tofu and steamed vegetables around the rice. Drizzle the coconut milk sauce over the top.
6. Serve warm: Enjoy your nourishing winter veggie bowl!