Here is a recipe that I not only enjoy, but is extremely easy to make, using only a handful of simple, easy to access, and affordable ingredients. Steamed veggies often get a bad rap, mainly because they are overcooked or not seasoned tastefully. This simple steamed veggie recipe is very delicious, filling, and packed full of essential vitamins, minerals, and antioxidants.
With a wide variety of exotic, overpriced “superfoods” on the market these days, it can be easy to overlooked the age old superfoods that are right at our fingertips. Eating a variety of colorful veggies in our daily diet is essential for the health of our digestion, elimination, physical body, and even our minds. By knowing how to cook and season our veggies properly, it will become easy to reach your daily veggie quota each day!
This steamed veggie medley is a great option as a snack, side dish, or even as your main meal (try them on top of some quinoa or rice, yummy!). With the steamed nature of the veggies, plus the ghee and black pepper, this recipe can be a great way for Vata types to get their veggie intake without causing gas or bloating as raw vegetables often do. In fact, this recipe is a wonderful veggie option for all body-types and can be enjoyed all year round, as it is filled with vibrant, juicy veggies that are not too heating for the summer, nor too cooling for the winter.
Simply Steamed Veggie Recipe
- Doshic effect: Vata ↓,Pitta ↓, Kapha ↓
- Serves: 2 to 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Gluten-free, Grain-Free
- Vegetarian (can be made vegan)
- Large sauce pan with lid
- Steam basket
- Cutting board and knife
- Large mixing bowl
- Water, for steaming
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 cup chopped cauliflower
- 1 small carrot, thinly sliced
- 1 cup chopped broccoli
- 1 tablespoon ghee
- 1/4 teaspoon salt
- Large pinch freshly ground black pepper
1. Add 2 inches of water to the bottom of a large sauce pan. Place a steam basket over the water, making sure the water does not go above the bottom of the basket. Turn the heat to high. If the water boils before the vegetables are chopped, turn the heat to low and cover.
2. Chop the zucchini, yellow squash, cauliflower, carrots, and broccoli into small, even, bite-size pieces. This will ensure quick steaming.
3. Place the chopped veggies into the steam basket. Cover the pan, leaving a small crack in the lid.
4. Set the heat to a low-medium setting and cook here for 12 minutes.
5. Check on your veggies at the 12 minute mark. They should be vibrant in color and slightly soft all the way through. If they are still too hard, then cover the pan and cook for an additional 5 minutes, checking every minute. Be sure to avoid over-steaming which will give them a dull color, mushy texture, and flavorless taste.
6. Once the vegetables have reached your desired texture, take the pan off of the heat and transfer the veggies into a large bowl.
7. Add in the ghee, salt, and black pepper.
8. Stir the ingredients together until the ghee evenly coats all of the veggies.
9. Try a taste. Add more ghee, salt, or pepper as needed.
10. Serve, sit, and enjoy! These steamed veggies can be eaten as a healthy snack, tasty side dish, or a light dinner. They pair wonderfully with a bowl of rice, quinoa, millet, or broth (try them with our Creamy Tahini Broth!).
- Although this recipe is beneficial for Vata, it can increase Vata if the veggies are not cooked well enough. If you are a Vata type, I would suggest to cook a few extra minutes to avoid any potential gas or bloating.
- Mix it up a bit! I sometimes like to add in my Agni Churna spices, some sautéed cumin and brown mustard seeds, or a splash of lemon depending on my mood. Play around and see what variations you enjoy.
- If you prefer different vegetables, try using asparagus, sweet potatoes, beets, or any seasonal veggie that delights your palate.