Here in our sweet little Sierra Nevada foothills town, the season of change is all around us.  The air is crisp and cool and the leaves on the deciduous trees have turned to stunning gold, burnt orange and brown. Our wardrobes have been swapped from the light, airy fabrics of summer to warm scarves, cardigans, sweaters and boots. Similarly, things have adapted in the kitchen from cooling beverages and bitter pitta, balancing veggies to warm, spicy beverages and unctuous, nourishing foods that balance vata dosha, which is predominant in the fall and early winter months.

 

To celebrate vata season in all its glory, we would like to share a Vata Balancing Veggie Bowl with Orange-Ginger Miso Dressing! This recipe offers root vegetables and squash that counterbalance the light and dry qualities associated with vata dosha. Additionally, this bowl has a warming and grounding quality to it thanks to the flavorful homemade dressing. Not to mention, your agni or digestive fire will be replenished through the vata balancing digestive herbs contained within this recipe’s inclusion of our Vata Spice Blend. Without a doubt, this nourishing bowl of plant-based, whole foods will be the perfect companion for this time of year, or anytime you seek to balance vata dosha. 

 

Preparation time:  30 minutes

Cooking time: 35 minutes

Serves: 4

1    small to medium-sized butternut squash, peeled & chopped

3    medium parsnips, peeled & chopped

1.5 tablespoons of Ahara Rasa Ghee (or coconut oil for a vegan version)

4    teaspoons Vata Spice Blend

¾   teaspoon of Himalayan salt

3    medium-sized beets, peeled & chopped

1    large bunch of kale, de-ribbed and coarsely chopped

½   tablespoon of avocado oil

2    avocados, pitted and sliced lengthwise

1.   tablespoon of sesame seeds

3    tablespoons of miso paste

2    tablespoons of rice vinegar

1    tablespoon of fresh ginger root, peeled and grated

1    tablespoon of sesame oil

1    tablespoon of tahini

¼.  cup of freshly squeezed orange juice

1    tablespoon of water

1    teaspoon of maple syrup

2    cups of cooked jasmine rice

Preheat your oven to 375 degrees Fahrenheit. Line 1 large baking sheet with parchment paper. In a bowl, combine the butternut squash, parsnips, 1 tablespoon of ghee, 2 teaspoons of Vata Spice Blend and ½ teaspoon of Himalayan salt. Once mixed, transfer the vegetables onto the parchment-lined baking sheet, spreading them out evenly. In the same mixing bowl, add the beets, ½ tablespoon of ghee, 1 teaspoon of Vata Spice Blend and ¼ teaspoon of Himalayan salt. Mix to combine. Transfer the beets to the same parchment-lined baking sheet, making sure not to blend the beets with the other veggies to avoid staining the butternut squash and turnips with beets. Roast the veggies for 35-40 minutes or until soft when pierced with a fork.  While those vegetables are cooking, you can prepare the kale. Combine the kale, avocado oil and 1 teaspoon of Vata Spice Blend in a bowl. Massage the kale until it becomes tender and softened and set aside.

In a food processor or blender, combine the miso paste, rice vinegar, ginger, sesame oil, tahini, orange juice and maple syrup and process until combined.

Now it’s time to prepare your Vata Balancing Veggie Bowl! Place ½ cup of jasmine rice into each of the 4 bowls. Put an even amount of all veggies (beets, butternut squash, parsnips, kale and avocado) into each bowl. Pour your desired amount of Orange-Ginger Miso Dressing over each bowl. Sprinkle each bowl with sesame seeds and a dash of the Vata Spice Blend.

We hope this recipe helps connect you with the seasonal offerings available during the autumnal harvest while also restoring balance to vata dosha. Please know that if there are any vegetables within this recipe that you do not care for, you can swap out a veggie or two with another option from our Vata Balancing Foods List to best support your unique needs. This fall, we wish you ample time in the kitchen to connect with your food, nourish your body and care for your digestive health!