Are you looking for some inspiration for your Ayurveda breakfast recipes?
This sweet potato halwa is a rich and fragrant dessert-turned-into-breakfast idea that is perfect for the cold season.
This is how to do it (reel included!)
Halwa is a traditional Indian confection recipe.
The word ‘halwa’ comes from the Arabic word Hulw, translated as sweet.
Some people say that it first started in Arabic lands and then went to India via Persia.
The original dessert included date paste and milk. However, for my sweet potato halwa recipe I am substituting the dates for panela — unrefined whole cane sugar —, and I am not using milk, but saffron nectar.
I’m leaving out the milk because we have accumulated enough Kapha dosha throughout winter, and if you are like me, you are ready for a summer body. So, this breakfast will have fewer calories and be less dense.
Obviously, if you are Vata or Pitta aggravated, you are more than welcome to add about 1/4 cup of plant-based milk.
The spices that I use are:
- Cinnamon — a wonderful spice to regulate blood sugar levels and expectorate the lungs, which is perfect for Kapha dosha that tends to accumulate mucus in the body.
- Cardamom — helps reactivate sluggish digestion.
- Cloves — are astringent, bitter, and pungent. Ideal for a Kapha and Vata pacifying diet.
- Saffron — regulates blood pressure and supports heart health.
And of course, the main ingredient is sweet potato.
My go-to comfort food that doesn’t make me feel horribly heavy, has tons of fiber, and supports a healthy elimination.
Sweet potato is a fantastic carbohydrate for all three doshas. It’s alkalizing, nourishes the blood, and is grounding.
I top this light, yet filling breakfast with panela and walnuts 🙂
Sweet Potato Halwa
- 1 pinch Saffron
- 1/4 cup Water
- 1 tbsp Coconut oil or ghee
- 1 large Sweet potato, cut in cubes
- 1/4 tsp Cinnamon
- 1/4 tsp Cloves
- 1/2 tsp Cardamom pods
- 2 tbsp Panela, grated
- 2 tbsp Walnuts
- Soak the saffron in the water for 10 minutes.
- Peel and wash the sweet potato and cut it in 1-inch cubes.
- In a pot, on medium heat, add the coconut oil, the cardamom, and cloves. Let them roast for 1-2 minutes, or until they become fragrant.
- Add the saffron nectar and the sweet potato. Mix well and bring to a boil.
- Cover and lower the heat and cook until completely soft, for about 10 minutes.
- Mash the sweet potato and serve on your favorite bowl.
- Top with panela, cinnamon, and walnuts.
More recipe ideas here.