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.


  • 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.