Vata-Soothing Root Veggie Stew

root stewThis earthy, grounding, Vata-soothing dish is a great option for the fall and winter months or anytime Vata dosha is high.  This colorful array of roots and vegetables is a great way to get a wide range of vitamins, nutrients and antioxidants into your daily diet.  The addition of ghee and Ayurvedic spices increases the health properties by boosting the digestive fire and allowing the body to readily absorb the nutrients.    

Besides being a unique, tasty and healthy meal choice; this delicious recipe is also extremely easy to make.  In fact, using the crock pot allows you to put the ingredients together at night; and awaken to an amazing aroma flooding your kitchen and your next day’s meals already made.

This recipe is perfect for those on a gluten-free, grain-free diet and can be made vegan with the proper modifications.  If you need more substance for your meals, this recipe can also be made with either bone broth, meat broth or you can simply add some chopped chicken breasts or stew meat.  I also really enjoy this recipe, as it allows you to play around with many different veggies that you may have never tried before, and frankly never knew what to do with.  If you have ever wondered how to incorporate a rutabaga into a meal, now’s your chance to find out!

  • Doshic effect: Vata↓, Pitta ↓, Kapha
  • Servings: 6-7 
  • Time: 45-60 minutes prep; 8-10 hrs (slow cooker)
  • Crock pot
  • Knife and cutting board


  • 3 quarts of fresh water (substitute with chicken broth or bone broth)
  • 1 small butternut squash, peeled and cubed
  • 2-3 small purple potatoes or 1 medium, chopped (substitute with sweet potato or yukon)
  • 1 small sweet onion or 1/2 medium, chopped
  • 2 small parsnips or 1 large, sliced
  • 1 medium rutabaga, peeled and cubed
  • 2 medium carrots, sliced
  • 1 medium beet, peeled and cubed
  • 1/4 cup finely chopped parsley
  • 2-3 Tbsp of ghee, sesame oil, olive oil OR coconut oil
  • 2-3 Tbsp apple cider vinegar
  • 2 tsp fresh grated ginger (substitute 1 tsp dry)
  • 2-3 tsp of Vata Churna or Agni Churna
  • Fresh ground black pepper
  • Pinch of cayenne (not recommended for Pitta types)
  • Himalayan or sea salt to taste


  1. Prepare the veggies by washing, peeling and chopping as needed.  Add each veggie to the crock pot after it has been prepared. 
  2. If you desire this dish to have meat, add 1 pound of chopped chicken breast or stew beef at this point.  Of course this is optional.  
  3. Once all of the listed veggies are chopped and in the crock pot, add the water or broth to fill the pot.  Do not fill to the brim.  Leave a couple of inches of space to allow the veggies to swell while cooking. 
  4. Add the fresh ginger and spice mixture (Vata Churna or Agni Churna).  
  5. Add the ghee or chosen oil.    
  6. Cover the crock pot and set to a low heat.  Cook for 8-10 hours.  This can be left on overnight or throughout the day.    
  7. After the cooking process is over, add the apple cider vinegar and salt to taste.  Add any more black pepper or cayenne if needed. 
  8. Serve, enjoy and feel a sense of grounding immerse.  There’s not much better way to connect with the Earth then to take in the roots of Her soil, as it nourishes our inner being.  
  9. If there are leftovers, store in the fridge to eat off of throughout the week.  This recipe will typically last 5-7 days.
This stew recipe can be made vegan, vegetarian or for the meat lovers, depending on your individual needs.  It is naturally gluten-free and grain-free.  However, if you are able to eat quinoa, I also recommend cooking this separately and serving the stew over the quinoa.  Yum!!  I have tried all of the above options and they are all great!  Feel free to share your cooking experiences with us in the comment section below!
Try our Vata Balancing Kit!
This entry was posted in Ayurvedic Recipes, Blog, Vata Dosha and tagged , , , , , , , , , , .


  1. alex ross February 13, 2015 at 2:43 pm #

    Thanks so much, Danielle, for sharing this recipe and adding how it affects the three doshas! Since I’ve been exploring Ayurveda, my wife is frustrated since she’s predominately Kapha and I’m almost a textbook Vata. This tridoshic meal looks like it will be great for both of us!

    • Danielle February 27, 2015 at 4:07 pm #

      I am so glad you enjoyed the recipe Alex! It can get tricky when you try to balance multiple doshas at one time. I will keep trying to post more tri-doshic recipes, and offer modifications otherwise. With the proper awareness and knowledge, we can make anything (from nature) balancing! Thanks for reading!!

  2. yana January 11, 2018 at 5:52 pm #

    Hi Danielle,
    If I don’t have either of the spice mixes available to me at the time of making this (today or tomorrow), what would you recommend instead? I have plenty of single spices to choose from here minus some of the more obscure ones listed in these mixes. I also don’t currently have any hing.
    Thanks so much!

    • Danielle January 12, 2018 at 11:49 am #

      Hi Yana,

      Thank you for your inquiry. I would just aim to use as many of the spices that you currently have that are in the ingredient list of either churna. I tend to use a bit more turmeric and ginger and the others can be slightly less. The total amount of spice that you use should be about 2-3 tsp altogether, unless you prefer more or less. Please let me now if you have any further questions!


      • yana January 12, 2018 at 10:13 pm #

        Thank you for your swift reply! Just in time for making this tonight!

Post a Comment

Your email is never published nor shared. Required fields are marked *