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Delicious and Nourishing: Savory Ayurveda Vata Breakfast.

Updated: 6 days ago

Easy to prepare, this nourishing, grounding, nutrient packed dish is a great way to start your day and keep Vata in check.

wood bowl of cooked sweet potato

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Enjoy this nutrient packed vegetable for breakfast (lunch or dinner). High in vitamin A, C, B6 (supports sleep), potassium, and fiber, this root is a grounding choice for Vata dosha.


According to the Harvard Chan School of Public Health, "Unlike a potato (edible tubers of the nightshade family), the sweet “potato” is a large edible root within the morning glory family. They’re also different from yams, which are edible tubers within the lily family and native to Africa and Asia. Chances are the “yams” found in your local supermarket are actually a variety of sweet potato. True yams are distinguishable by their blackish/brown, bark-like skin and white or purple-toned flesh."


Please note: Sweet potatoes have a high glycemic index.

diced sweet potato


Savory Ayurveda Vata Breakfast


Ingredients:

  • 1 medium sweet potato, baked whole or diced (Cook with the skin on to minimize leaching of nutrients.)

  • 1 cup carrot coins, thinly sliced, consider rainbow carrots for even more color

  • ½ teaspoon cumin powder

  • ½ teaspoon fennel seed powder

  • ½ teaspoon cardamom powder

  • ¼ teaspoon Red Alaea Hawaiian Salt

  • ½ tablespoon ghee

  • ¼–½ cup water

Toppings (optional):

  • 1 tablespoon whole fat unsweetened yogurt

  • Dry roasted slivered almonds, pumpkin seeds, sunflower seeds, and/or sesame seeds.


wood spoon full of fennel powder


Instructions:

  • In a small pan, over low-medium heat, add some ghee.

  • Warm it up and now add your spices.

  • Gently stir the spices mixing it well with the ghee.  You’ll smell something heavenly happening and when you do, add the diced sweet potato.

  • If you’re using a baked sweet potato, add the ghee and spice mixture by drizzling it over your potato.

  • Into the diced sweet potato, add the carrots and bathe them in the ghee and spices.

  • Now, add about ¼ cup water and cover with a lid. Cook for about 5 minutes.

  • If the water is cooking off, add a bit more to keep the veggies moist.

  • Cover and let it all cook on low and additional 5-10 minutes.


Selected top Ayurveda recipe blog, click here for more inspiration.

baked sweet potato


Delicious and Nourishing: Savory Ayurveda Vata Breakfast is an easy, tasty, and grounding breakfast.

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Veenat at Saumya Ayurveda

Veena is a Certified Ayurvedic Practitioner and meditation teacher, and monk.


She is President Emeritus and teaching faculty of the Meditation Center.


Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.


These childhood experiences were the seeds of a lifelong passion. For over 30 years, Veena has dedicated her life to the world’s oldest healing system: Ayurveda.


She draws on this ancient wisdom to help others find their compass to a healthy life – and support those left wanting by Western medicine.


An experienced Certified Ayurvedic Practitioner, Veena’s deep, intuitive knowledge of Ayurveda empowers her clients to reclaim their fullest, most vibrant lives –mentally, physically, and spiritually. Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach, so it fits your life and becomes woven in your lifestyle, naturally.


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