Cauliflower, Sweet Potato and Spinach Chapati

Cauliflower, Sweet Potato and Spinach Chapati

When you’re on the go or busy at work, we know lunchtime can be a little tricky to navigate. However, with this nourishing wrap you will be fueled well for the afternoon. The filling of sweet potato, cauliflower and spinach follows the 60:40 Balance Bowl framework of 60% augmenting and 40% extractive food - all wrapped up in a homemade chapati!

Sweet potatoes are one of our staple augmenting vegetables at Hale Pule; their sweetness and soft consistency when mashed is calming for vata dosha. Cauliflower and spinach make up the extractive part of this meal - foods which are cleansing in nature and require the body to use a little extra energy when they are digested. 

Whether you’re making this for your own lunch, or your kid’s lunch boxes, there will be happy bellies and taste buds all round. 

Augmenting and Extractive




  • 1 tbsp ghee 
  • ⅛  tsp salt
  • 1/4 tsp fresh ginger (grated or thinly sliced)
  • ⅛  tsp mustard seeds
  • ¼  tsp coriander powder
  • ¼ tsp cumin seeds
  • ⅛  tsp cinnamon
  • ½ cup cubed sweet potato
  • ⅓ cup chopped cauliflower
  • ½ cup spinach 


  1. Heat the ghee in a pan and add the salt and fresh ginger. Simmer until an aroma comes up then repeat with the rest of the spices.
  2. Add the chopped sweet potato with a little water to ⅓ height of the potatoes, cover and simmer for 20 minutes or until soft. After 10 minutes of cooking the potatoes, add the cauliflower, stir and continue cooking until soft. About 15 minutes into the cooking add the spinach and stir.
  3. Gently mash the veggies with a fork to your desired consistency.
  4. Spread in the chapati and enjoy!
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