Roasted Celeriac, Carrot & Beet Over Arugula

A warming, grounding, and gently spiced bowl that nourishes Vata with the earthy sweetness of roasted roots, the digestive aroma of fennel, and the calming essence of cardamom and cinnamon. The fresh arugula, avocado, and tahini drizzle bring balance and brightness — a perfect meal to root into autumn mornings with calm energy and radiant ojas.

SERVES

PREP

5 minutes

COOK

30 minutes

Ingredients

Roasted Vegetables

1 small celeriac root, peeled and cubed (about 2 cups)

Directions

Preheat oven to 400°F (200°C).
In a cast iron, toss celeriac, carrots, and beets with ghee, fennel, cinnamon, cardamom, PHS, and black pepper.

Ayurvedic & Western Perspective

This nourishing bowl captures the heart of Vata season — grounding, aromatic, and full of life force. The trio of celeriac, carrots, and beets anchors airy Vata with their earthy sweetness and ojas-building qualities. Roasting them in ghee with cardamom, cinnamon, and fennel awakens gentle digestive fire (agni) and soothes the nervous system. * Cardamom adds lightness to heavy foods and uplifts the mind. * Cinnamon warms circulation and brings comfort. * Fennel aids digestion and subtly cools, balancing the warmth of the other spices. The addition of avocado and tahini brings the unctuous, oily quality that Vata craves, while the lime and arugula prevent sluggishness with a touch of brightness and bitter balance. Perfect for a grounding breakfast or lunch, this bowl harmonizes body and mind — warm, sweet, oily, and alive with subtle spice. A delicious reminder that nourishment can also be joy. 🌞

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.