Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $49.99/Year + Go Ad-Free!

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]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

364

Serves

1

Ingredients You Need for 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)

How to Prepare Yogi Bowl With Ginger Miso Tahini Dressing [Vegan]

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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

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.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Total Calories: 364 | Total Carbs: 62g | Total Fat: 10g | Total Protein: 8g | Total Sodium: 194mg | Total Sugar: 12g *Nutrition info does not include tahini dressing. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Claire Ragozzino

See My Recipes

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.