The Paleovedic diet - An Ayurvedic Approach to Food

What To Eat For Dinner According To Your Dosha (Ayurveda Dinner Ideas)

Dinner is a light and gentle meal according to Ayurveda. The dietary rules of Ayurveda say that a healthy individual can have three meals a day.

Among this, dinner or supper should be a small one. The expression ‘Eat supper like a pauper’, can be your guide.

Dinner should be light, easily digestible and small. It should be taken at the early hours of the night, between 6 and 7:30 pm.

What are the best choices for a healthy, homestyle Ayurvedic dinner? Let’s take a look.

Ayurveda Dinner Ideas

1. Steamed Above-Ground Vegetables.

These include non-starchy vegetables like kale, spinach, cauliflower, broccoli, cabbage, Brussels sprouts, cucumber, and asparagus.

Tubers such as sweet potatoes are acceptable. Avoid potatoes, beets, carrots, and corn. Remember to choose the vegetables according to your dosha.

A Vata person, for example, can have a plate of baked and buttered sweet potatoes and green beans.

A Pitta person can favor asparagus, cucumbers, potatoes, sweet potatoes, green leafy vegetables, pumpkins, broccoli, cauliflower, celery, okra, lettuce, green beans, and zucchini. A Kapha person can have sautéed cabbage or diced tomatoes.

2. Seasonal Fruits

What To Eat For Dinner According To Your Dosha (Ayurveda Dinner Ideas)

A plate of seasonal fruits like apples, pears, apricots, and cherries with a pinch of cinnamon is perfect for Pitta.

Cantaloupe, peaches, dates, and coconut are great for Vata. Mango, peaches, persimmon and dried fruits like figs work well for Kapha.

3. Grains + Lentils

A small bowl of cooked rice (or any other grain) along with lentils chosen for your Dosha is a simple Ayurveda-approved dinner.

For Pittas, have quinoa or basmati white rice. Cooked moong beans with grated coconut are also great for Pitta.

Wheat, all types of rice, quinoa or oats are good for Vata. Oats, millet, quinoa, and basmati work well for Kapha.

4. Soup

A bowl of light soup like black-eyed pea or moong dal is good for Kapha.

Moong daal or toor daal soup is nice for Vata. In the case of Pitta, if given a choice between a soupy, liquid meal and one that is denser and drier, go for the latter. Have cooked or mashed dal rather than soup.

Ayurveda Dinner Suggestions

Food Combinations: Ayurvedic Food Combining Guide What To Eat For Dinner According To Your Dosha (Ayurveda Dinner Ideas)

Make sure you eat fewer carbohydrates for dinner. To do this like an Ayurvedist would make the plate half-filled with cooked veggies, a quarter with whole grains and lentils, and a quarter with protein – like eggs, chicken, dal or soy protein.

Avoid red meat since it’s hard and difficult for digestion.

Drink a cup of warm milk with turmeric or saffron before bedtime.

Dinner and a cup of milk should have at least a 45-minute gap. If you have a milk allergy, you can substitute with almond milk or soy milk.

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Ayurveda Dinner Recipes

Vata Pacifying Sweet Potato Latkes


  • 1 lb sweet potatoes, peeled and coarsely grated
  • 2 scallions, finely chopped
  • 1/3 cup whole wheat flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tbsp ghee


Stir together the potatoes, scallions, flour, eggs, salt, and pepper and set aside.

Heat the ghee in a skillet and pour the latke mixture into the pan with a ladle. Reduce heat to medium. Cook until golden brown, about 1 1/2 minutes on each side.

Transfer to paper towels to absorb any excess oil. Serve warm. You can substitute the eggs with 1/4 cup of buttermilk or a commercial egg replacer.

Pitta Pacifying Quinoa Bowl With Veggies


  • 2 cups cooked quinoa
  • 1/4 tsp black pepper
  • fresh mint leaves and coriander leaves (small handful)
  • 1/4 cup pumpkin
  • 1/4 cup broccoli
  • 1 tsp ghee
  • 1/4 tsp cumin seeds
  • one handful of veggies (Pitta-pacifying)


Heat the ghee in a pan and add the cumin seeds. Warm the seeds until they pop, and then add the veggies.

Sauté until cooked. Add the pepper, mint leaves and coriander leaves. Finally add cooked quinoa. Serve warm.

Kapha Pacifying Pressure Cooker Lentil Veggie Soup

Lentil soup is a healthy and satisfying dish. It’s easy to fill up on lentil soup, which makes this especially good for Kapha types. It’s light on digestion and easy to assimilate.


  • 1/2 cup lentils (masoor daal)
  • 1 cup of carrots, sliced in 1/2 inch pieces
  • 1/2 cup of green string beans, sliced into ½ inch pieces
  • 1 cup of celery, sliced into ½ inch pieces
  • 3 medium-size tomatoes, cut into 8 pieces
  • About ½ inch ginger, thinly sliced
  • 1½ teaspoons salt
  • 1/2  teaspoon turmeric (haldi)
  • 1/2 teaspoon black pepper


Wash the lentils then soak them in 2 cups of water for one hour.

Heat 4 cups of water in a pressure cooker on medium-high heat. Add the soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.

Close the lid. As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.

Turn off the heat and wait until the steam has stopped before opening the pressure cooker.

Mix the daal well. If the dal is thick add more boiling water and make the consistency as you desire. This soup should be chunky.

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Arya Krishna is an Ayurvedic Practitioner, educator, and speaker. She completed her Bachelors in Ayurvedic Medicine and Surgery (BAMS) from Amrita School of Ayurveda, Kerala, India. She is registered as an Ayurveda doctor (Reg No: 14664) under the Indian Medical Council. She received a Fellowship in Orthopedic Rehabilitation from Apollo group of Institutions, Hyderabad. An editor with the International Ayurvedic Medical Journal, she previously served as the associate editor of the American Ayurvedic Journal of Health. Before moving to the US in 2015, she was Resident Medical Officer (Ayurveda) in AyurVAID hospital, Bangalore and has knowledge and experience in precision and evidence-based Ayurveda. She was an Ayurveda Domain expert with Health Connect 24 – a unique platform to bring together Ayurveda, Yoga and swadeshi. She is efficient in performing all Panchakarma procedures (purification therapies) and has knowledge of Marma Therapy. Other areas of expertise include Ayurveda diet and lifestyle, women’s health, and rasayana (rejuvenation). She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resource person for the Council of Ayurveda Research (CAR) and is an Ayurvedic blogger with Mother Earth Living. Currently, she is residing in Danville, Pennsylvania and is listed as a BAMS doctor with AAPNA (Association of Ayurveda Practitioners of North America). She is an Ayurveda Consultant and Educational coordinator with Be Mind Body Skin, New Jersey and Subject Matter Expert at At Home with Ayurveda, UK.

One comment

  1. Here says dondo us potapota and carroca for dinner.. Following it says use potatoes and carrot.. Y?


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