35+ Easy Spring Ayurvedic Recipes Recipes to Try

As the chill of winter fades and nature awakens with vibrant energy, spring presents the perfect opportunity to refresh your body and mind.

According to Ayurveda, spring is the season of renewal, aligning with the Kapha dosha, which governs structure, stability, and lubrication in the body.

To maintain balance during this season, Ayurveda recommends light, detoxifying, and nourishing foods that help counteract the heaviness of Kapha and promote vitality.

article explores 235+ spring Ayurvedic recipes to help you align with the rhythms of nature, boost your immunity, and enjoy the season to its fullest.

From invigorating soups and refreshing salads to soothing teas and energizing smoothies, there’s something here to delight every palate.

35+ Easy Spring Ayurvedic Recipes Recipes to Try

Spring is a season of transformation and renewal, making it the perfect time to adopt dietary practices that align with Ayurvedic principles.

The 235+ spring Ayurvedic recipes showcased here offer a diverse range of options to cleanse, energize, and balance your body.

By incorporating seasonal ingredients and mindful cooking techniques, you can enhance your well-being and embrace the vibrant energy of spring.

So, take a step towards holistic health and let these recipes inspire you to create a harmonious connection with nature this season.

Your journey to wellness begins in your kitchen!

Spiced Spring Vegetable Stir-Fry

his Spiced Spring Vegetable Stir-Fry combines the vibrant, seasonal vegetables of spring with aromatic Ayurvedic spices to create a light, nourishing, and keto-friendly dish. Packed with antioxidants and fiber, this recipe is perfect for balancing Kapha dosha, which can be aggravated during the spring season. The low-carb, high-fat content also makes it ideal for keto dieters.

Ingredients:

• 1 medium zucchini, julienned
• 1 cup asparagus spears, cut into 2-inch pieces
• 1 cup broccoli florets
• 1 medium red bell pepper, sliced
• 2 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp ground black pepper
• Himalayan salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a large skillet over medium heat.
2. Add cumin seeds and sauté until they start to sizzle and release their aroma.
3. Add turmeric, coriander, and garam masala, stirring well for about 30 seconds.
4. Add the zucchini, asparagus, broccoli, and red bell pepper. Stir to coat the vegetables with the spices.
5. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
6. Sprinkle with salt and black pepper. Remove from heat.

This Spiced Spring Vegetable Stir-Fry is a quick, flavorful way to enjoy the abundance of spring vegetables. The warming spices not only enhance digestion but also boost your metabolism, aligning with Ayurvedic principles for the spring season. Pair it with a light keto naan or enjoy it on its own as a wholesome lunch.

Coconut Curry Cauliflower Rice

Coconut Curry Cauliflower Rice is a fragrant and creamy dish that harmonizes the detoxifying properties of cauliflower with the rich flavors of coconut and spices. This keto-friendly recipe is light yet satisfying, supporting the cleansing energy of spring while keeping

Ingredients:

• 1 medium head of cauliflower, grated into rice
• 1 cup coconut milk (full-fat)
• 1 tbsp ghee or avocado oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp chili flakes (optional)
• Himalayan salt to taste
• Juice of 1/2 lime
• Fresh basil or curry leaves for garnish

Instructions:

1. Heat ghee in a pan over medium heat and add mustard seeds. Let them pop.
2. Stir in turmeric, cumin, coriander, and chili flakes. Sauté for 30 seconds.
3. Add the grated cauliflower and cook for 5 minutes, stirring frequently.
4. Pour in the coconut milk and reduce heat to low. Let it simmer for another 5 minutes.
5. Season with salt and lime juice, mixing well.
6. Garnish with fresh basil or curry leaves before serving.

Coconut Curry Cauliflower Rice is a versatile dish that offers a creamy, indulgent flavor profile without the guilt. The anti-inflammatory properties of turmeric and the lightness of cauliflower make it an excellent choice for a springtime detox. Serve it with a side of sautéed greens or grilled tofu for a complete keto lunch.

Zucchini Noodles with Avocado-Cilantro Sauce

Zucchini Noodles with Avocado-Cilantro Sauce is a refreshing, raw dish perfect for spring. Packed with hydrating zucchini and creamy avocado, this recipe provides essential fats and nutrients while keeping it low-carb and keto-compliant. The zesty cilantro sauce also aids in detoxification, making it a great meal for Kapha season.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh cilantro leaves
• 1 garlic clove
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1/4 tsp cumin powder
• Himalayan salt to taste
• 1/4 cup roasted pumpkin seeds for garnish

Instructions:

1. Spiralize the zucchinis into noodle-like shapes and set aside.
2. In a blender, combine avocado, cilantro, garlic, lime juice, olive oil, cumin, and salt. Blend until smooth.
3. Toss the zucchini noodles with the avocado-cilantro sauce until well coated.
4. Garnish with roasted pumpkin seeds for added crunch.
5. Serve immediately as a light, refreshing lunch.

This Zucchini Noodles with Avocado-Cilantro Sauce recipe is a delightful way to embrace the freshness of spring. The creamy avocado and zesty cilantro create a flavorful, nutrient-rich sauce that elevates simple zucchini noodles into a gourmet dish. Perfect for a quick lunch, this recipe keeps you energized while promoting detoxification and hydration.

Turmeric-Spiced Coconut Soup

This Turmeric-Spiced Coconut Soup is a soothing, anti-inflammatory dish that combines the creamy richness of coconut milk with warming Ayurvedic spices. Ideal for spring, this keto-friendly soup supports digestion, balances Kapha dosha, and provides a low-carb yet satisfying option for lunch.

Ingredients:

• 2 cups coconut milk (full-fat)
• 1 cup vegetable broth
• 1/2 medium zucchini, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach leaves
• 1 tbsp ghee or coconut oil
• 1 tsp turmeric powder
• 1/2 tsp ground ginger
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• Himalayan salt to taste
• Juice of 1/2 lime
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pot over medium heat. Add turmeric, ginger, cumin, and cayenne. Sauté for 30 seconds.
2. Add the zucchini and mushrooms, cooking for 3-4 minutes until slightly tender.
3. Pour in coconut milk and vegetable broth. Simmer for 5 minutes.
4. Add spinach, salt, and lime juice. Stir and cook for another 2 minutes.
5. Serve hot, garnished with fresh cilantro.

This Turmeric-Spiced Coconut Soup is both comforting and invigorating, making it perfect for cooler spring days. With its creamy texture and robust flavors, it’s a nourishing meal that aligns with Ayurvedic principles while keeping your keto goals intact.

Grilled Paneer with Mint Chutney

Grilled Paneer with Mint Chutney is a flavorful, protein-rich dish that features marinated paneer paired with a refreshing mint chutney. This keto-friendly recipe balances Kapha dosha and provides an energizing, satisfying lunch option perfect for spring.

Ingredients:

• 200g paneer, cut into cubes
• 1 tbsp olive oil
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp ground cumin
• Himalayan salt to taste

Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 green chili (optional)
• 1 tbsp lime juice
• 2 tbsp coconut yogurt
• Himalayan salt to taste

Instructions:

1. Marinate the paneer cubes in olive oil, turmeric, paprika, cumin, and salt for 15 minutes.
2. Heat a grill pan over medium heat and cook the paneer until golden on all sides.
3. For the chutney, blend all ingredients until smooth. Adjust salt to taste.
4. Serve the grilled paneer with a dollop of mint chutney on the side.

Grilled Paneer with Mint Chutney is a delightful combination of smoky, spiced paneer and zesty, cooling mint chutney. It’s a light yet filling meal that keeps you energized throughout the day while adhering to keto and Ayurvedic guidelines.

Avocado-Stuffed Bell Peppers

Avocado-Stuffed Bell Peppers are a quick, nutrient-packed lunch option that’s perfect for spring. This keto-friendly dish combines creamy avocado with the crunch of fresh bell peppers, delivering a delightful balance of textures and flavors.

Ingredients:

• 2 medium bell peppers, halved and deseeded
• 1 ripe avocado, mashed
• 1/4 cup cherry tomatoes, diced
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp fresh cilantro, chopped
• Himalayan salt and pepper to taste
• A pinch of red chili flakes (optional)

Instructions:

1. In a bowl, mix mashed avocado, cherry tomatoes, lime juice, olive oil, cilantro, salt, and pepper.
2. Fill each bell pepper half with the avocado mixture.
3. Sprinkle with red chili flakes for added spice.
4. Serve immediately as a light, refreshing lunch.

Avocado-Stuffed Bell Peppers are a simple yet vibrant dish that showcases the fresh produce of spring. Packed with healthy fats and antioxidants, this low-carb recipe keeps you satiated while supporting your overall wellness.

keto Masala Chaffles

Keto Masala Chaffles are crispy, spiced waffles made with almond flour and cheese, infused with Ayurvedic spices for a savory twist. These chaffles are a perfect low-carb, high-fat lunch option for spring.

Ingredients:

• 1/2 cup shredded mozzarella cheese
• 1 large egg
• 1 tbsp almond flour
• 1/2 tsp turmeric powder
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• Himalayan salt to taste

Instructions:

1. Preheat a waffle maker and grease it lightly.
2. In a bowl, whisk the egg, then mix in the cheese, almond flour, and spices.
3. Pour the mixture into the waffle maker and cook until golden and crispy.
4. Serve with a side of yogurt or chutney.

These Keto Masala Chaffles are a flavorful, portable lunch option perfect for spring picnics or busy workdays. The warming spices provide digestive support, while the crispy texture makes this dish irresistibly satisfying.

Cucumber and Coconut Salad

Cucumber and Coconut Salad is a hydrating, cooling dish that aligns with the fresh, light energy of spring. This keto-friendly recipe is simple to prepare and combines the crunch of cucumber with the richness of coconut, making it both refreshing and satiating.

Ingredients:

• 1 medium cucumber, thinly sliced
• 1/4 cup shredded coconut (unsweetened)
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tbsp lime juice
• Himalayan salt to taste

Instructions:

1. Arrange cucumber slices in a bowl.
2. Heat coconut oil in a pan and add mustard seeds. Let them pop.
3. Stir in turmeric and pour the mixture over the cucumber.
4. Sprinkle with shredded coconut, lime juice, and salt. Toss gently.
5. Serve immediately.

Cucumber and Coconut Salad is a cooling, detoxifying dish that keeps you hydrated and energized. The simplicity of this recipe highlights the beauty of spring produce while adhering to keto and Ayurvedic principles.

Creamy Cauliflower & Spinach Dip

This Creamy Cauliflower & Spinach Dip is a versatile keto lunch that doubles as a dip or spread. Packed with fiber and healthy fats, it’s an ideal choice for a light spring meal.

Ingredients:

• 1 cup steamed cauliflower florets
• 1 cup spinach, sautéed
• 1/2 cup coconut cream
• 1 garlic clove
• 1 tbsp olive oil
• Himalayan salt and pepper to taste

Instructions:

1. Blend steamed cauliflower, sautéed spinach, garlic, coconut cream, olive oil, salt, and pepper until smooth.
2. Serve as a dip with keto crackers or as a spread on low-carb wraps.

Creamy Cauliflower & Spinach Dip is a rich, flavorful dish that showcases the best of spring’s vegetables. Its creamy texture and nutrient density make it a delicious and satisfying keto-friendly lunch.

Lemon-Ginger Zucchini Soup

Lemon-Ginger Zucchini Soup is a refreshing and detoxifying keto-friendly dish perfect for spring. This light yet nourishing soup combines the alkalizing benefits of lemon with the digestive support of ginger, making it a wonderful option for balancing Kapha dosha and supporting overall health.

Ingredients:

• 2 medium zucchinis, diced
• 2 cups vegetable broth
• 1 tbsp ghee or coconut oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1/2 tsp turmeric powder
• Juice of 1 lemon
• Himalayan salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat ghee in a pot and sauté garlic and ginger for 1 minute.
2. Add zucchini and turmeric, stirring well.
3. Pour in vegetable broth and simmer for 10 minutes until zucchini is tender.
4. Blend the soup until smooth using an immersion blender.
5. Stir in lemon juice, salt, and pepper. Serve warm, garnished with parsley.

his Lemon-Ginger Zucchini Soup is a bright, tangy, and revitalizing dish that helps cleanse and energize the body. It’s a great way to embrace the freshness of spring while staying aligned with your keto goals.

Cauliflower Steak with Herb Butter

Cauliflower Steak with Herb Butter is a flavorful and satisfying low-carb dish that’s perfect for a spring lunch. The caramelized cauliflower paired with creamy, herb-infused butter provides a delightful combination of textures and flavors, supporting both keto

Ingredients:

• 1 medium cauliflower, cut into thick slices
• 2 tbsp olive oil
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• Himalayan salt and pepper to taste

Herb Butter:

• 2 tbsp unsalted butter (or ghee)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush cauliflower slices with olive oil and season with turmeric, paprika, salt, and pepper.
3. Bake for 20-25 minutes, flipping halfway, until golden and tender.
4. Mix butter with parsley, dill, and garlic. Spread over hot cauliflower steaks before serving.

This Cauliflower Steak with Herb Butter is a versatile, nutrient-rich dish that combines simplicity with elegance. It’s perfect for a keto lunch and pairs well with a fresh green salad for a complete meal.

Keto Spinach and Feta Muffins

These Keto Spinach and Feta Muffins are a convenient, grab-and-go lunch option packed with greens and healthy fats. Perfect for spring, these muffins are light yet filling, supporting your low-carb lifestyle while adding a flavorful twist to your midday meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 3 large eggs
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk eggs and mix in almond flour, baking powder, garlic powder, and pepper.
3. Fold in spinach and feta cheese.
4. Pour the mixture into the muffin tin and bake for 20-25 minutes until golden.
5. Let cool slightly before serving.

These Keto Spinach and Feta Muffins are a delicious way to enjoy the fresh flavors of spring while staying on track with your dietary goals. They’re perfect for meal prepping or enjoying alongside a light salad.

Almond-Crusted Tofu with Coconut Yogurt Dip

Almond-Crusted Tofu with Coconut Yogurt Dip is a crunchy, protein-packed dish ideal for a keto-friendly spring lunch. The almond coating adds a delightful texture, while the tangy coconut yogurt dip complements the flavors perfectly.

Ingredients:

• 1 block firm tofu, cut into slices
• 1/2 cup almond flour
• 1/4 tsp turmeric powder
• 1/4 tsp paprika
• 1 egg, beaten

Dip:

• 1/2 cup coconut yogurt
• 1 tbsp lime juice
• 1 tbsp fresh dill, chopped
• Himalayan salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Mix almond flour, turmeric, and paprika in a bowl.
3. Dip tofu slices in the beaten egg, then coat with the almond mixture.
4. Bake for 20 minutes, flipping halfway, until golden.
5. For the dip, mix all ingredients in a bowl and serve alongside the tofu.

This Almond-Crusted Tofu with Coconut Yogurt Dip is a flavorful, crunchy, and creamy dish that’s perfect for spring lunches. It’s an excellent way to enjoy plant-based protein while keeping it low-carb.

Cabbage Stir-Fry with Sesame Seeds

Cabbage Stir-Fry with Sesame Seeds is a quick, keto-friendly dish that brings out the natural sweetness of cabbage while adding a nutty crunch. This light and flavorful stir-fry is ideal for a spring lunch and aligns with Ayurvedic principles.

Ingredients:

• 2 cups shredded green cabbage
• 1 tbsp sesame oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp sesame seeds
• Himalayan salt to taste

Instructions:

1. Heat sesame oil in a pan over medium heat. Add mustard seeds and let them pop.
2. Stir in turmeric powder and shredded cabbage. Cook for 5-7 minutes, stirring occasionally.
3. Add sesame seeds and salt, mixing well.
4. Serve warm as a standalone dish or alongside grilled proteins.

This Cabbage Stir-Fry with Sesame Seeds is a simple, nutrient-dense dish that celebrates the fresh produce of spring. It’s a quick and satisfying keto option that’s both wholesome and delicious.

asil-Pesto Avocado Salad

Basil-Pesto Avocado Salad is a vibrant, creamy, and aromatic dish that’s perfect for spring lunches. Packed with healthy fats and antioxidants, this keto-friendly recipe is a flavorful way to embrace seasonal ingredients.

Ingredients:

• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp basil pesto (keto-friendly)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Himalayan salt and pepper to taste

Instructions:

1. In a bowl, combine diced avocado and cherry tomatoes.
2. Toss with basil pesto, olive oil, and lemon juice.
3. Season with salt and pepper.
4. Serve immediately as a light, refreshing lunch.

This Basil-Pesto Avocado Salad is a quick, nutritious option for spring. Its creamy texture and herbaceous flavor make it a standout dish, perfect for a keto-friendly lunch or side.

Zucchini and Avocado Fritters

Zucchini and Avocado Fritters are a flavorful, crispy, and keto-friendly dish that combines the freshness of zucchini with the creamy richness of avocado. These fritters are a great spring lunch option, offering a light yet satisfying meal full of healthy fats and fiber.

Ingredients:

• 2 medium zucchinis, grated
• 1 ripe avocado, mashed
• 1 egg
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• Himalayan salt and pepper to taste
• Ghee or coconut oil for frying

Instructions:

1. Squeeze excess moisture from the grated zucchini using a clean towel.
2. In a bowl, mix zucchini, mashed avocado, egg, almond flour, garlic powder, cumin, salt, and pepper.
3. Heat ghee or coconut oil in a pan over medium heat.
4. Drop spoonfuls of the mixture into the pan and flatten them into fritters.
5. Fry for 3-4 minutes per side until golden brown.
6. Serve warm with a side of yogurt or fresh herbs.

These Zucchini and Avocado Fritters are the perfect balance of texture and flavor. They make an excellent low-carb, keto-friendly lunch, packed with nourishing ingredients that support spring detoxification while satisfying your hunger.

Spiced Cauliflower Rice Pilaf

Spiced Cauliflower Rice Pilaf is a flavorful, keto-friendly dish that uses cauliflower rice as a low-carb base. Infused with warming Ayurvedic spices and garnished with fresh herbs, this dish is light yet filling, ideal for a spring lunch that supports your digestion and energy levels.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 tbsp ghee or coconut oil
• 1/2 tsp cumin seeds
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries (unsweetened)
• Himalayan salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or coconut oil in a pan and add cumin seeds, cooking for 30 seconds until fragrant.
2. Add cinnamon and cardamom, stirring well.
3. Stir in cauliflower rice and cook for 5-7 minutes, until tender.
4. Add sliced almonds, cranberries, and salt. Mix well and cook for an additional 2 minutes.
5. Garnish with fresh cilantro before serving.

This Spiced Cauliflower Rice Pilaf is a delightful alternative to traditional rice, offering a nutritious and low-carb option for lunch. The combination of spices and textures makes it a great way to enjoy seasonal flavors while following a keto diet.

Cucumber and Tomato Avocado Salad

Cucumber and Tomato Avocado Salad is a refreshing, nutrient-packed dish that’s both hydrating and filling. The natural sweetness of tomatoes and the creamy texture of avocado make this salad a perfect light and satisfying lunch for the spring season.

Ingredients:

• 1 large cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp chili powder
• Himalayan salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumber, tomatoes, and avocado.
2. Drizzle with olive oil and lime juice.
3. Sprinkle with chili powder, salt, and pepper. Toss gently to combine.
4. Serve immediately as a refreshing spring lunch.

Cucumber and Tomato Avocado Salad is a simple, fresh, and nutritious dish that’s perfect for a light spring meal. The healthy fats from avocado and the hydrating properties of cucumber make it a refreshing choice for a keto lunch.

Keto Sweet Potato & Spinach Salad

The Keto Sweet Potato & Spinach Salad combines roasted sweet potatoes with fresh spinach, nuts, and a tangy vinaigrette dressing. While sweet potatoes are generally not keto-friendly, the use of small quantities in this recipe allows it to be enjoyed in moderation as part of a low-carb diet. The dish offers a balance of flavors, textures, and nutrients.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 cups fresh spinach
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Himalayan salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper, then roast for 20-25 minutes, until tender.
3. In a small bowl, whisk together remaining olive oil, apple cider vinegar, mustard, salt, and pepper.
4. In a large bowl, combine spinach, roasted sweet potato, walnuts, and goat cheese. Drizzle with vinaigrette and toss gently.

This Keto Sweet Potato & Spinach Salad is an earthy, satisfying dish that combines the richness of goat cheese and the sweetness of roasted sweet potatoes. It’s a wholesome, keto-friendly lunch that’s easy to prepare and perfect for a springtime meal.

Spicy Kale and Almond Soup

Spicy Kale and Almond Soup is a rich, nutrient-packed soup that combines the benefits of kale with the creaminess of almonds. The addition of spices helps to stimulate digestion and enhance the flavors. It’s a perfect low-carb, keto soup that’s warming and filling for a spring lunch.

Ingredients:

• 4 cups vegetable broth
• 2 cups kale, chopped
• 1/2 cup unsweetened almond butter
• 1 tbsp ghee or coconut oil
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes (optional)
• Himalayan salt and pepper to taste

Instructions:

1. Heat ghee or coconut oil in a large pot over medium heat. Add cumin, turmeric, and red chili flakes. Cook for 1 minute.
2. Pour in the vegetable broth and bring to a simmer.
3. Stir in the kale and cook for 5-7 minutes until wilted.
4. Add almond butter, salt, and pepper. Blend the soup until smooth.

Spicy Kale and Almond Soup is a rich, savory dish that provides both comfort and nourishment. The creamy almond butter adds depth, while the kale delivers fiber and antioxidants, making this soup a great choice for a keto-friendly lunch.

Roasted Eggplant with Tahini Sauce

Roasted Eggplant with Tahini Sauce is a simple, flavorful dish that combines the smoky richness of roasted eggplant with the creamy texture of tahini. This low-carb, keto-friendly recipe is perfect for a light spring lunch, offering a balance of healthy fats and antioxidants.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp olive oil
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• Himalayan salt to taste

Tahini Sauce:

• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 garlic clove, minced
• Himalayan salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with cumin, turmeric, and salt.
3. Roast for 20-25 minutes until tender and golden.
4. For the tahini sauce, whisk together tahini, lemon juice, water, garlic, and salt.
5. Serve the roasted eggplant topped with tahini sauce.

Roasted Eggplant with Tahini Sauce is a delightful dish that’s rich in flavor and nutrients. The creamy tahini sauce complements the smoky eggplant, creating a dish that’s satisfying and perfect for a keto-friendly, spring-inspired lunch.

Note: More recipes are coming soon