This Yogi Bowl I’ve named it is a meal I would eat often in the colder months between teaching yoga classes. It brings Ayurveda and Macrobiotics together in one bowl, combining warm grains, tender blanched greens, roasted sweet potato, and a creamy ginger-miso tahini dressing. The combination offers all six tastes—sweet, sour, salty, pungent, bitter, and astringent—creating a meal that feels satisfying and balanced. Blanching the kale softens its fibrous quality, making it easier to digest while still bringing leafy greens to the bowl. Skip that raw kale! You’ll thank me later. The dressing is one you’ll use for many meals, so make it once and store in your fridge for other quick grain bowls.
PREP: 15 minutes | COOK: 25–30 minutes | YIELD: 2 servings
Ingredients
Ginger Miso Tahini Dressing:
⅓ cup tahini
2 tablespoons white miso paste
1 inch fresh ginger, peeled
1 tablespoon tamari
1–2 tablespoons lemon juice
½ cup water
Bowl:
8 leaves kale, stems removed, washed, torn, and blanched
1 tablespoon ghee or olive oil
1 small sweet potato, cubed
1 cup cooked brown rice, quinoa, or millet
1 tablespoon gomashio
Pinch of mineral salt
Instructions
Make the dressing: Combine the tahini, miso, ginger, tamari, lemon juice, and ½ cup water in a high-speed blender. Blend until smooth and creamy, adding a little more water if needed to reach a pourable consistency. Store in an airtight container in the refrigerator for up to 5 days.
Prepare the bowl: Preheat the oven to 375°F. Toss the cubed sweet potato with a little of the ghee or olive oil and roast on a baking sheet for 20-25 minutes, stirring once, until tender and lightly browned.
Cook the grains. For brown rice, combine ½ cup rice with 1 cup water and simmer, covered, for 40–45 minutes; for quinoa, combine ½ cup quinoa with 1 cup water and simmer for 15 minutes; for millet, combine ½ cup millet with 1½ cups water and simmer for 20–25 minutes. Let rest for 5–10 minutes, then fluff with a fork.
While the sweet potato roasts, bring a pot of water to a boil. Add the kale and blanch for 30-60 seconds, until just tender and bright green. Drain well and gently toss with the remaining ghee or olive oil.
Divide the cooked grain and kale between two bowls. Top with the roasted sweet potato, a generous spoonful of Ginger Miso Tahini Dressing, and a sprinkle of gomashio. Serve warm.
Cooking Notes
Blanch the kale: Don’t skip this step! A quick blanch softens kale and makes it more tender and digestible than serving it raw. Be sure to drain it well so it doesn’t water down the dressing.
Make the dressing ahead: The Ginger Miso Tahini Dressing keeps well in the refrigerator and is useful beyond this bowl. If it thickens while chilled, whisk in a splash of warm water before serving or brighten with a squeeze of lemon.
Choose your grain: Brown rice makes the bowl grounding and hearty, quinoa offers a lighter but more protein-packed option, and millet has a lighter, drier quality, which is great for Kapha. Choose according to your digestion and what feels most nourishing.
Dosha Notes
V: Enjoy with ample tahini dressing
P: Used 1 teaspoon dried ground ginger instead of fresh
K: Go light on the dressing
Nutrition
(Per serving)
Calories: 500–525 kcal
Protein: 15–17 g
Fat: 29–31 g
Carbs: 53–57 g
Sugar: 8–10 g
Fiber: 8–10 g
Shop Kitchen Essentials
Tahini
Tamari
Gomashio
