Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Yogi Bowl With Ginger Miso Tahini Dressing [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Ayurveda explains that certain foods affect the qualities of the mind in different ways. This recipe uses a balance of the six tastes - sweet, sour, salty, pungent, astringent and bitter – to create a simple and satiating meal, body and mind.

Yogi Bowl With Ginger Miso Tahini Dressing [Vegan]






For the Ginger Miso Tahini Dressing:

  • 1/2 cup tahini
  • 2 tablespoons white miso paste
  • 2-inches fresh ginger, skin removed
  • 2 cloves garlic (optional)
  • 1 tablespoon tamari
  • 1 lemon, juiced
  • 1/2 cup water

For the Salad Bowl:

  • 6 leaves kale, washed and torn
  • 1 tablespoon olive oil
  • 1 small sweet potato, cubed and roasted
  • 1/2 cup cooked brown rice
  • 1 tablespoon gomashio (a seaweed/sea salt/sesame blend)


For the Ginger Miso Tahini Dressing:

  1. Combine all ingredients in a high-speed blender, blend until creamy.
  2. Pour into an airtight container to store. Stores up to 5 days in your fridge. Makes 2 cups.

For Your Salad Bowl:

  1. Preheat oven to 375°F. Wash and cut sweet potato into 1-inch cubes, toss in olive oil and sprinkle with salt.
  2. Place on a baking sheet and roast at 375°F.
  3. While roasting, prepare kale by washing well, removing stems and tearing leaves into small pieces. Place in a bowl and pour 1 tablespoon olive oil on top.
  4. Use your hands to massage oil into the kale leaves, making them soft and tender. If you prefer cooked kale over raw, lightly blanch the leaves in a pot of boiling water before massaging.
  5. Check the sweet potato, stir to avoid sticking or burning on the pan. Once tender, remove from oven.
  6. To serve, scoop 1/2 cup of warm cooked brown rice on top of the massaged kale. Top with roasted sweet potato, a healthy heaping of the tahini dressing, and a big sprinkle of the gomashio.


Note: Garlic and onions are not a part of a traditional sattvic diet, if you have too much heat (pitta) in the body or find your mind is easily aggravated by these ingredients, please exclude the garlic from the tahini dressing.





Claire Ragozzino is a yoga instructor, plant-based chef and holistic nutrition educator. She works with clients around the globe to inspire transformational changes in their health and wellbeing. Her wellness programs are infused with Ayurvedic principles, plant-based nutrition, and yogic philosophy to cultivate knowledge for intuitive healing. Learn about her seasonal cleanses, coaching programs and global retreats: www.vidyaliving.com



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Healthy ‘Raffaello’ (Coconut-Almond Truffles) [Vegan]

Healthy 'Raffaello' (Coconut-Almond Truffles) [Vegan, Raw, Gluten-Free]

Mexican Quinoa Wraps [Vegan]

Mexican Quinoa Wraps [Vegan, Gluten-Free]

Pumpkin Spice Donut Holes [Vegan, Gluten-Free]

Apple Pie Streusel Muffins [Vegan]

Apple Pie Streusel Muffins [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Yogi Bowl With Ginger Miso Tahini Dressing [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×