Dry-Roasted Spiced Vegetables

Name: Dry-Roasted Spiced Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: global
Ingredients: 3 cups broccoli and cauliflower florets; 1 cup beets, cubed; 2 tsp sunflower oil; 1/2 tsp ground turmeric; 1/4 tsp black pepper; 1 tsp cumin seeds

Broccoli, cauliflower, and beets roasted with turmeric and black pepper — light, dry heat that suits Kapha perfectly.

Dinner · 35 min (10 prep, 25 cook) · serves 3 · global · best in spring, winter

increases Vataneutral for Pittareduces Kapha

Tastes: pungent, bitter, astringent. Qualities: warm, light, dry. vegan · gluten-free

Ingredients

3 cups broccoli and cauliflower florets
1 cup beets, cubed
2 tsp sunflower oil
1/2 tsp ground turmeric
1/4 tsp black pepper
1 tsp cumin seeds

Method

Toss vegetables with the minimal oil and all spices.
Roast at 200°C / 400°F for 25 minutes, turning once.
Finish with lemon and fresh herbs.

Agni note. Dry roasting concentrates the light and rough qualities that scrape away Kapha stagnation.

Substitutions

drizzle of ghee after roasting for — — softens the dryness for Vata (adds dairy)

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.