DoshaWise · Recipe Card
Ghee-Roasted Root Vegetable Bowl
Mūla Pāka
Noon · 12–1.30 p.m., when agni (digestive fire) is at its strongest.
Cumin · Cinnamon · Clove · Black pepper · Hing (asafoetida, tiny pinch) for bloat-prone Vata
Sweet, oily, soft-cooked root vegetables over basmati — a deeply grounding lunch for cold, dry, scattered Vata. Roasting in ghee with warming spices delivers exactly the qualities Vata is missing.
Specifically pacifies Vata
Ingredients
- ·1 medium sweet potato, peeled and cubed
- ·1 carrot, sliced into rounds
- ·1 small parsnip or beetroot, cubed
- ·2 tbsp ghee, melted
- ·1/2 tsp cumin powder
- ·1/4 tsp cinnamon · pinch of clove
- ·Pinch of rock salt and black pepper
- ·1 cup cooked basmati rice (per person)
- ·Fresh coriander and a squeeze of lemon to finish
Method
- 01Heat the oven to 200°C (400°F).
- 02Toss the chopped roots with the melted ghee, cumin, cinnamon, clove, salt and pepper.
- 03Spread on a lined tray and roast 25–30 minutes, turning once, until soft and lightly caramelised.
- 04Serve warm over basmati rice with coriander and a small squeeze of lemon.
Nutrition notes
Per serving (≈): 450 kcal · 7 g protein · 70 g carbs · 16 g fat · 8 g fiber. Beta-carotene, slow carbohydrate and warming fats — a classical Vata-pacifying meal pattern.
Serving notes
Serve warm in a single bowl with rice underneath and vegetables on top, finished with coriander and lemon. Two servings per person if active, one if sedentary. Pair with a small cup of warm takra (spiced buttermilk) — never with a cold drink or salad. Leftovers reheat once within 24 hours with a splash of water.
Practitioner note
Avoid raw salad on the side; pair instead with warm dal or buttermilk. Reduce ghee for Kapha.
Source · Adapted in our kitchen from traditional Vata-pacifying meal templates summarised by The Ayurvedic Institute.
Traditional Ayurvedic recipe. For a personalised plan based on your constitution, please book a consultation.