Grounding Buckwheat Bowl with Beets & Sweet Potato
Amrita Ma Devi
Grounding Buckwheat Bowl with Beets & Sweet Potato
In fall, the air is dry, light, and cool—amplifying Vata dosha. This dish uses warm, moist, grounding ingredients like buckwheat, roasted squash, and beets to restore balance. The cooked nature of the ingredients makes them easy to digest, while the spices stimulate agni (digestive fire).
Whether you’ll serve it as a communal dinner, a soothing single‑pot meal or part of your self‑care ritual, allow yourself to savour the aroma, feel the warmth, and use the meal as a moment of mindfulness.
INGREDIENTS
1 cup buckwheat groats (soaked for 2+ hrs if possible)
1 medium sweet potato or 1 cup cubed butternut squash
1 medium beet, peeled and cubed
1 tbsp black olives or sunflower seeds (optional)
1 tbsp ghee or coconut oil (Vata balancing)
½ tsp cumin seeds
½ tsp turmeric powder
¼ tsp ground coriander
Pinch of black pepper
3 tbsp pine nuts, or pumpkin seeds, toasted, for the garnish and chopped coriander
1 cup arugula or any seasonal bitter green
Drizzle of olive oil + squeeze of lemon/lime juice
INSTRUCTIONS
Rinse the soaked buckwheat well. In a pot, cook in 2 cups of water with a pinch of salt. Simmer until soft (about 10–12 mins). Drain and set aside.
Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes/squash in ghee or coconut oil with a pinch of cumin, turmeric, and black pepper. Roast for 25–30 mins or until tender and slightly caramelised.
Cooking Tip: Roasting with spices allows them to bloom and infuse into the vegetables, enhancing digestibility and flavour.
In a large pan, heat ghee. Add cumin seeds and optional hing. Let them crackle. Stir in turmeric, coriander, and a bit of water to prevent burning.
Add cooked buckwheat, roasted veggies, and black olives (or seeds). Gently stir to coat with the spice mixture. Cook together for 2–3 mins to meld flavours.
Serve warm buckwheat mix with a fresh arugula salad on the side, lightly dressed with olive oil and lemon.
Dosha Notes:
Vata: Ideal – grounding, moist, warm. Use ghee and a mild spice level.
Pitta: Slightly adjust – reduce black pepper, use coconut oil instead of ghee.
Kapha: Lighten by using more arugula, adding a little ginger or chilli if needed.
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